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Easy Mashed Potatoes and Parsnips Recipe

Posted By Jody Smith On January 27, 2014 @ 6:00 am In Recipe Table of Contents,Recipes,Side Dishes | Comments Disabled

[1]
Easy Mashed Potatoes and Parsnips Recipe

While mashed potatoes are a great standard side to a wide variety of dishes sometimes you need a little something to jazz them up.   Kick up boring old mashed potatoes with a deliciously spicy root vegetable you may have never tried before- Parsnips.

They resemble a white carrot on steroids, and have a peppery and earthy flavor similar to radishes, they also provide a healthy dose of fiber and potassium. One of my favorite ways to reduce fat while keeping the creaminess and flavor of sour cream is to replace it with plain nonfat Greek Yogurt.

Another way to add richness without fat is to substitute Olive oil for butter in your recipe.  Give this recipe a try if plain mashed potatoeses and rice need a shake up as your go-to side dishes.  The parsnips can be boiled in the same pan as your potatoes and mashed right alongside as well.

 

Easy Mashed Potatoes and Parsnips Recipe [2]

Ingredients:

5 medium sized Russet potatoes

1-2 Parsnips

½ cup Greek yogurt

3 Tbsp. extra virgin olive oil

¼ cup low sodium chicken stock

Salt and Pepper to taste

Directions:

Peel and chop potatoes.

Peel and chop parsnip(s).

Fill a large pan with water, potatoes, and parsnips.

Bring to a boil over medium-high heat.

Reduce heat, cover, and cook for 20 minutes or until fork tender.

Drain water from vegetables using a colander.

Add remaining ingredients to potatoes and parsnips.

Mix with a hand beater or table top mixer until smooth and well combined.

And check out this Easy Rosemary Chicken [3]to go with it!

4.0 from 1 reviews
Print [4]
Easy Mashed Potatoes and Parsnips
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 4-6
 
Delicious and flavorful mashed potatoes with parsnips.
Ingredients
  • 5 medium sized Russet potatoes
  • 1-2 Parsnips
  • ½ cup Greek yogurt
  • 3 Tbsp. extra virgin olive oil
  • ¼ cup low sodium chicken stock
  • Salt and Pepper to taste
Instructions
  1. Peel and chop potatoes.
  2. Peel and chop parsnip(s).
  3. Fill a large pan with water, potatoes, and parsnips.
  4. Bring to a boil over medium-high heat.
  5. Reduce heat, cover, and cook for 20 minutes or until fork tender.
  6. Drain water from vegetables using a colander.
  7. Add remaining ingredients to potatoes and parsnips.
  8. Mix with a hand beater or table top mixer until smooth and well combined.

 


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