Mashed Potatoes and Parsnips
Per ServingMashed Potatoes and Parsnips |
||
|---|---|---|
| Makes: 6 | ||
| Serving Size: 1/6 recipe | ||
| Calories | 85 | |
| Fat | 0.5 | g |
| Saturated Fat | 0.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 17 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 5 | mg |
| Sodium | 415 | mg |
| Protein | 3 | g |
| Choices: Starch 1 | ||
- Makes: 6
- Serving Size: 1/6 recipe
Ingredients
| 2 | quarts | water |
| 12 | oz. | potatoes, peeled and quartered |
| 8 | oz. | parsnips, peeled, center cut out, large dice |
| 1 | tsp. | salt |
| White pepper, to taste | ||
| 1/2 | tsp. | nutmeg |
| 1 | cup | warm low-fat milk |
Directions
- Bring water to a boil, and add potatoes and parsnips. Simmer for 20 minutes or until potatoes and parsnips are fork tender. Drain water.
- Using a potato ricer or food mill, process the potatoes and parnsips. Place puree back into the pot, and fold in the rest of the ingredients. Serve immediately.
