No more cold mashed potatoes--pour hot water in a serving bowl, and let sit for a minute or two before dinner. Drain the bowl, wipe it dry, and then add hot potatoes.

Recipe by Oxmoor House June 2007

Gallery

Recipe Summary

prep:
16 mins
cook:
32 mins
total:
48 mins
Yield:
about 7 cups (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place parsnips and potatoes in a Dutch oven; cover with 1" water. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Drain vegetables, and return to hot pan.

    Advertisement
  • Add butter, and mash vegetables using a potato masher. Add milk, salt, and pepper. Mash. Serve warm.

Source

Christmas with Southern Living 2007

Nutrition Facts

175 calories; calories from fat 16%; fat 3.1g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.2g; protein 3.1g; carbohydrates 35.1g; fiber 5.9g; cholesterol 8mg; iron 0.8mg; sodium 296mg; calcium 56mg.