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Ingredients

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

Directions

  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.

Notes

  • No plain yogurt? Use low-fat sour cream or buttermilk.
  • Try other seasonings such as parsley, thyme or nutmeg.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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