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Potato Parsnip Mash

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Potato Parsnip Mash

5 Smart Points142 Calories

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).

I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef I prepared in the oven.

Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!

Print Recipe

Potato Parsnip Mash

5 Smart Points142 calories

Total Time: 45 minutes

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Ingredients:

  • 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1/2 tbsp salt, plus more to taste
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 1 tbsp unsalted butter
  • pinch of black pepper

Directions:

  1. Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered.
  2. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
  3. Drain vegetables in a colander.
  4. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Nutrition Information

Yield: 6 servings, Serving Size: generous 3/4 cup

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 4
  • Calories: 142
  • Total Fat: 3.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 598mg
  • Carbohydrates: 27g
  • Fiber: 4g
  • Sugar: 5.5g
  • Protein: 4g

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posted October 29, 2012 by Gina
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