Directions:
- Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart. Drain them, and transfer them to a large bowl. Meanwhile, heat the butter, cream and buttermilk in a nonreactive sauce pot. Add the cream mixture and the salt and pepper to the potatoes. If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined. If you like, run the mixture through a food mill in order to remove any lumps. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1393.48 Kcal (5834 kJ) | ||
| Calories from fat | 355.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.55g | 61% | |
|---|---|---|---|
| Cholesterol | 122.05mg | 41% | |
| Sodium | 4045.4mg | 169% | |
| Potassium | 4472.07mg | 95% | |
| Total Carbs | 242.98g | 81% | |
| Sugars | 56.95g | 228% | |
| Dietary Fiber | 46.51g | 186% | |
| Protein | 23.22g | 46% | |
| Vitamin C | 93.1mg | 155% | |
| Vitamin A | 8.1mg | 269% | |
| Iron | 12.5mg | 69% | |
| Calcium | 510.1mg | 51% | |
| Amount Per 100 g | |||
| Calories | 101.46 Kcal (425 kJ) | ||
| Calories from fat | 25.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 61% | |
|---|---|---|---|
| Cholesterol | 8.89mg | 41% | |
| Sodium | 294.54mg | 169% | |
| Potassium | 325.6mg | 95% | |
| Total Carbs | 17.69g | 81% | |
| Sugars | 4.15g | 228% | |
| Dietary Fiber | 3.39g | 186% | |
| Protein | 1.69g | 46% | |
| Vitamin C | 6.8mg | 155% | |
| Vitamin A | 0.6mg | 269% | |
| Iron | 0.9mg | 69% | |
| Calcium | 37.1mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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