Mashed Parsnips and Potatoes
A twist on a classic comfort food, this combination of parsnips and potatoes is sure to hit the spot. This dish can be made with substitutions: like using yogurt instead of milk. Enjoy it your way!
- Yield
- 6 servings
- Serving size
- 1/2 cup
- Rating
- 3.60 of 5 (5 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 2 cups parsnips, chopped
- 3 medium potatoes, chopped
- 1/2 cup low-fat 1% milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
Directions
- Wash hands with soap and water.
- Scrub parsnips and potatoes under running water and peel.
- Cut into similar size pieces.
- In a medium saucepan, cover the vegetables pieces with cold water.
- Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
- Drain the vegetables and mash.
- Stir in milk, salt, pepper, garlic powder and margarine.
- Serve hot.
- Refrigerate leftovers within 2 hours.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 140.45 |
| Total Fat | 2.37 g |
| Saturated Fat | 1.36 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 6.11 mg |
| Carbohydrates | 27.42 g |
| Dietary Fiber | 3.63 g |
| Total Sugars | 4.27 g |
| Added Sugars included | 0 g |
| Protein | 3.53 g |
| Calcium | 57 mg |
| Potassium | 670 mg |
| Sodium | 218.65 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 41 mg |
| Phosphorus | 116 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 29 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 3 mcg |
| Folate | 52 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 29 mg |
Notes
Try other seasonings such as parsley, thyme or nutmeg.
Recipes you may also like
- Bell Pepper and Potato Salad
- Spring Vegetable Sauté
- Farmers Market Gazpacho
- Fruit Compote
- Lentil Minestrone
- Spring Vegetable Soup
- Low Fat Ranch Dip
- Pear in Orange Sauce
Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/mashed-parsnips-and-potatoes. Federal works are public domain in the United States.