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!
- 25 minutes
- 6 Servings
- Less than $3.00
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!
- 25 minutes
- 6 Servings
- Less than $3.00
Ingredients
- 2 cups parsnips
- 3 medium potatoes (1 pound)
- 1/2 cup low-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
Steps
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.
Ingredients
Serving Size: 1/2 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 142 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 6 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Minerals | |
| Calcium | 55 mg |
| Potassium | 650 mg |
| Sodium | 229 mg |
| Copper | 173 mcg |
| Iron | 1 mg |
| Magnesium | 40 mg |
| Phosphorus | 113 mg |
| Selenium | 2 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 28 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 29 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 12 mcg |
| Folate | 48 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 29 mg |
Source:
- Food Hero
- Oregon State University Cooperative Extension Service