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Prep Time: 16 Minutes Cook Time: 32 Minutes |
Ready In: 48 Minutes Servings: 1 |
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No more cold mashed potatoes-pour hot water in a serving bowl, and let sit for a minute or two before dinner. Drain the bowl, wipe it dry, and then add hot potatoes. Ingredients:
2 pounds parsnips, peeled and cut into 1 |
2 pounds baking potatoes, peeled and cut into 1 |
2 tablespoons butter |
1/2 cup 2% reduced-fat milk |
1 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Place parsnips and potatoes in a Dutch oven; cover with 1 water. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Drain vegetables, and return to hot pan.
2. Add butter, and mash vegetables using a potato masher. Add milk, salt, and pepper. Mash. Serve warm.
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