Directions:
- Cover potatoes with cold, salted water in a large pot and bring to a boil; boil for 5 minutes. Add parsnips and boil until vegetables are cooked through, 15 to 20 minutes. Drain and return to pot.
- Shake pot over low heat to dry vegetables slightly. Add butter, cream, salt, pepper and, if desired, nutmeg. Mash with a potato masher to desired consistency. Sprinkle with parsley, if desired, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.27 Kcal (1203 kJ) | ||
| Calories from fat | 63.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Cholesterol | 23.05mg | 8% | |
| Sodium | 36.38mg | 2% | |
| Potassium | 1219.27mg | 26% | |
| Total Carbs | 50.58g | 17% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 8.54g | 34% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 32mg | 53% | |
| Iron | 2.6mg | 14% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 106.05 Kcal (444 kJ) | ||
| Calories from fat | 23.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 11% | |
|---|---|---|---|
| Cholesterol | 8.51mg | 8% | |
| Sodium | 13.43mg | 2% | |
| Potassium | 450.12mg | 26% | |
| Total Carbs | 18.67g | 17% | |
| Sugars | 2.62g | 28% | |
| Dietary Fiber | 3.15g | 34% | |
| Protein | 2.1g | 11% | |
| Vitamin C | 11.8mg | 53% | |
| Iron | 1mg | 14% | |
| Calcium | 28mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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