Español Grow This

Mashed Parsnips and Potatoes

Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Bowl of seasoned and mashed parsnip and potato.
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 3 cups
Nutrition Facts: View label

Ingredients

½ pound parsnips
1 pound potatoes
½ cup low-fat plain yogurt or milk
½ teaspoon salt
¼ teaspoon black 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.
Featured in a Food Hero Monthly

Comments

Submitted by walscaro on Sun, 11/01/2020 - 17:30

Parsnips go very well with potatoes. Including them in a mash is an easy way to introduce others to their special flavor and texture. 

You might also like...

Recipes A to Z (without photos)

Fruit and Nut Slaw
Colorful, crunchy vegetable mix in a large bowl.

Fruit and Nut Slaw

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Maple Glazed Turnips
Baking dish filled with sweet potatoes and turnips sprinkled with cinnamon.

Maple Glazed Turnips

A warm and flavorful dish that combines maple and cinnamon with hearty root vegetables.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Cream of Celery Soup
Bowls of textured celery with a smooth creamy soup base.

Cream of Celery Soup

This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 cups
Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Orange Delight
Footed glass filled with a frothy orange juice drink.

Orange Delight

Cool, refreshing, and sure to hit the spot on a hot day.
Prepare:
5 minutes
Makes:
5 cups
Fruit Shake 1 (with yogurt)
Fruit smoothie in a tall glass.

Fruit Shake 1 (with yogurt)

A delicious homemade fruit-flavored shake for breakfast, snack, or on the go!
Prepare:
5 minutes
Makes:
5 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.