Mashed Potatoes and Parsnips |
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Prep Time: 13 Minutes Cook Time: 30 Minutes |
Ready In: 43 Minutes Servings: 8 |
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We purposely left the skin on the potatoes to add more fiber, texture, and color. Ingredients:
1 1/2 pounds round red potatoes, cubed |
2 1/2 cups sliced parsnip |
3/4 cup low-fat buttermilk (1%) |
2 tablespoons butter |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. Combine potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Drain.
2. Add buttermilk and remaining ingredients to potato mixture; beat with a mixer at medium speed until smooth.
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