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Prep Time: 9 Minutes Cook Time: 26 Minutes |
Ready In: 35 Minutes Servings: 6 |
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There is just enough parsnip in this dish to give everyday mashed potatoes a flavor boost. Serve them with roasted pork or chicken. Ingredients:
1 pound baking potatoes, peeled and cubed |
3/4 cup cubed peeled parsnip (about 1 large) |
1/3 cup fat-free, less-sodium chicken broth |
1/3 cup 1% low-fat milk |
2 tablespoons butter |
1/2 teaspoon salt |
1 tablespoon chopped fresh parsley |
Directions:
1. Place potato and parsnip in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 18 minutes or until tender. Drain.
2. Return potato mixture to pan. Add broth and next 3 ingredients; beat with a mixer at medium speed until smooth. Stir in parsley.
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