Potato, Parsnip, and Gorgonzola Mash |
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Prep Time: 11 Minutes Cook Time: 18 Minutes |
Ready In: 29 Minutes Servings: 6 |
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Parsnips add a touch of sweetness to the mashed potatoes, but the sweetness is balanced by the strong-flavored cheese. This is an ideal side dish for your favorite beef or pork entrée. Ingredients:
1 pound yukon gold potatoes, peeled and cut into 1-inch chunks (about 2 medium) |
1/2 pound parsnips, peeled and cut into 1-inch chunks (about 2 medium) |
1/2 cup fat-free evaporated milk |
1/4 cup (1 ounce) crumbled gorgonzola cheese |
1 1/2 tablespoons butter |
3/4 teaspoon salt |
1/4 teaspoon minced garlic |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, cover, and simmer 13 minutes or until vegetables are tender. Drain and place in a large bowl.
2. Add milk and remaining ingredients to potato mixture in bowl. Beat with a mixer at medium speed until smooth.
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