Mashed Potatoes & Parsnips

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This combination of potatoes and parsnips is a sure crowd pleaser. Parsnips have a delicate sweet flavor and provide an excellent contrast to starchy taste of the potato.

260
Calories
6g
Fat
8g
Protein
8
Servings

Ingredients

3 lb of red bliss potatoes (cut in to cubes)
1 lb parsnips (peeled and cut)
1 T prepared horseradish
1 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/4 c butter
Salt and pepper to taste
Nutrition Information: 
Serving Size: 
266.02
Calories: 
260
Calories from Fat: 
60
Total Fat: 
6g
Total Fat Percent: 
9%
Saturated Fat: 
3.5g
Saturated Fat Percent: 
18%
Cholesterol: 
15mg
Cholesterol Percent: 
5%
Sodium: 
50mg
Sodium Percent: 
2%
Total Carbohydrate: 
45g
Total Carbohydrate Percent: 
15%
Dietary Fiber: 
5g
Dietary Fiber Percent: 
20%
Sugars: 
7g
Protein: 
8g
Vitamin A: 
4%
Vitamin C: 
50%
Calcium: 
8%
Iron: 
8%

Preparation:

Step 1

Cut potatoes and parsnips into even sized pieces, and place in a pot of water.

Step 2

Bring to a boil, and cook until tender.

Step 3

Using a colander, drain water, pat dry and place back into the pot.

Step 4

Add yogurt, butter, horseradish, salt and pepper and mash or whip using a hand blender for extra fluffy mashed potatoes.

Step 5

If this dish is too thick, adjust consistency by adding more yogurt or Stonyfield Organic Skim Milk.

Ingredients

3 lb of red bliss potatoes (cut in to cubes)
1 lb parsnips (peeled and cut)
1 T prepared horseradish
1 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/4 c butter
Salt and pepper to taste
Nutrition Information: 
Serving Size: 
266.02
Calories: 
260
Calories from Fat: 
60
Total Fat: 
6g
Total Fat Percent: 
9%
Saturated Fat: 
3.5g
Saturated Fat Percent: 
18%
Cholesterol: 
15mg
Cholesterol Percent: 
5%
Sodium: 
50mg
Sodium Percent: 
2%
Total Carbohydrate: 
45g
Total Carbohydrate Percent: 
15%
Dietary Fiber: 
5g
Dietary Fiber Percent: 
20%
Sugars: 
7g
Protein: 
8g
Vitamin A: 
4%
Vitamin C: 
50%
Calcium: 
8%
Iron: 
8%

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