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!
Ingredients
- 2 cups parsnips, chopped
- 3 medium potatoes, chopped
- 1/2 cup low-fat 1% milk
- 1/2 teaspoon salt
+ 3 more ingredients
Instructions
1
Wash hands with soap and water.
2
Scrub parsnips and potatoes under running water and peel.
3
Cut into similar size pieces.
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 milk, salt, pepper, garlic powder and margarine. Serve hot.
6
Refrigerate leftovers within 2 hours.
Nutrition Estimate
147Calories
3gProtein
27gCarbs
3gFat
Per serving • Estimated by Blinner AI