Potato Parsnip Mash
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Potato Parsnip Mash
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Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish.
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Ingredients
- 1 lbs Russet (baking potatoes, peeled and cut into 2-inch pieces)
- 1 lb parsnips (peeled and cut into 1-inch pieces)
- 3 cloves garlic
- 1 sprig rosemary
- 1/2 tbsp salt (plus more to taste)
- 1/4 cup light sour cream
- 1/4 cup 2% milk
- 1 tbsp unsalted butter
- pinch of black pepper
Instructions
- Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered.
- Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
- Drain vegetables in a colander.
- Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.
Nutrition Information
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Serving
3/4 generous cup
Calories
142kcal
(7%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
3.5g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
598mg
(25%)
Fiber
4g
(16%)
Sugar
5.5g
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 3/4 generous cup | |
| Calories | 142kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 3.5g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 598mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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