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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Parsnips lend a slight sweetness to typical mashed potatoes and are in season in fall and winter. Ingredients:
5 cups (2-inch) peeled cubed baking potato (about 2 pounds) |
2 cups (2-inch) peeled cubed parsnip |
4 garlic cloves |
3/4 cup low-fat buttermilk |
3 tablespoons minced fresh parsley |
2 tablespoons minced fresh chives |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Combine first 3 ingredients in a large saucepan; add water to cover. Bring to a boil; cook 12 minutes or until vegetables are tender. Drain. Combine potato mixture, buttermilk, and remaining ingredients in a large bowl, and beat at medium speed of a mixer until smooth.
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