Peppery parsnips and buttery Yukon gold potatoes yield a light yet rich mashed vegetable side.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
25 mins
cook:
23 mins
total:
48 mins
Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 teaspoon salt and next 8 ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat, and simmer, covered, 15 minutes or until potato is tender and liquid is almost evaporated. Remove from heat.

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  • Discard thyme sprig. Stir in remaining 1/4 teaspoon salt, pepper, and half-and-half. Mash with a potato masher until almost smooth.

  • Note: Though the menu serves 6, this recipe makes enough for 8 servings. Refrigerate the extra servings to enjoy the next day as a side to chicken, beef, or fish.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

141 calories; calories from fat 26%; fat 4g; saturated fat 2.4g; protein 3.1g; carbohydrates 24.5g; fiber 3.3g; cholesterol 10mg; iron 0.8mg; sodium 285mg; calcium 47mg.
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