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Mashed Parsnips and Potatoes

Notes

Recipe Notes

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

Try other seasonings such as parsley, thyme or nutmeg.

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

Instructions

  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.

Image of Mashed Parsnips and Potatoes
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 3 cups
Nutrition Facts: View Label

Comment

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