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3 cups
Prep time:
15 minutes
Cooking time:
25 minutes


½ pound parsnips

1 pound potatoes

1/2 cup low-fat plain yogurt or milk

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder

1 Tablespoon margarine or butter


  1. Wash hands with soap and water. Gather ingredients and cooking tools.
  2. Scrub parsnips and potatoes with a clean vegetable brush under running water and peel if needed.
  3. Cut the vegetables into pieces. Aim for similar sizes.
  4. 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.
  5. Drain the vegetables and mash. Stir in yogurt or milk, salt, pepper, garlic powder and margarine or butter. Serve hot.
  6. Refrigerate leftovers within 2 hours.


No plain yogurt? Use low-fat sour cream or buttermilk.

Try other seasonings such as parsley, thyme or nutmeg.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.