Parsnips lend a slight sweetness to typical mashed potatoes and are in season in fall and winter.

Recipe by Cooking Light September 1998

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Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Combine first 3 ingredients in a large saucepan; add water to cover. Bring to a boil; cook 12 minutes or until vegetables are tender. Drain. Combine potato mixture, buttermilk, and remaining ingredients in a large bowl, and beat at medium speed of a mixer until smooth.

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Nutrition Facts

160 calories; calories from fat 5%; fat 0.8g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.1g; protein 4.6g; carbohydrates 34.9g; fiber 3.6g; iron 1.4mg; sodium 323mg; calcium 73mg.
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