Potato, Parsnip, and Gorgonzola Mash

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Prep Time
11 Mins
Cook Time
18 Mins
Yield
6 servings (serving size: about 1/2 cup)
January 2008
RECIPE BY Oxmoor House

Parsnips add a touch of sweetness to the mashed potatoes, but the sweetness is balanced by the strong-flavored cheese. This is an ideal side dish for your favorite beef or pork entrée.

Ingredients

  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks (about 2 medium)
  • 1/2 pound parsnips, peeled and cut into 1-inch chunks (about 2 medium)
  • 1/2 cup fat-free evaporated milk
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 1 1/2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 144
  • Fat 4.5g
  • Satfat 2.8g
  • Protein 4g
  • Carbohydrate 22.8g
  • Cholesterol 12mg
  • Iron 0.4mg
  • Sodium 409mg
  • Caloriesfromfat 28%
  • Fiber 2g
  • Calcium 97mg

How to Make It

Step 1

Place potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, cover, and simmer 13 minutes or until vegetables are tender. Drain and place in a large bowl.

Step 2

. Add milk and remaining ingredients to potato mixture in bowl. Beat with a mixer at medium speed until smooth.

Oxmoor House Healthy Eating Collection

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