From the Pantry Butler kitchen

Mashed Parsnips and Potatoes

6 servings

Mashed Parsnips and Potatoes

A twist on a classic comfort food, this combination of parsnips and potatoes is sure to hit the spot. This dish can be made with substitutions: like using yogurt instead of milk. Enjoy it your way! USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 2 cups parsnips, chopped
  • 3 medium potatoes, chopped
  • 1/2 cup low-fat 1% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter

Method

  1. Wash hands with soap and water.
  2. Scrub parsnips and potatoes under running water and peel.
  3. Cut into similar size pieces.
  4. In a medium saucepan, cover the vegetables pieces with cold water.
  5. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
  6. Drain the vegetables and mash.
  7. Stir in milk, salt, pepper, garlic powder and margarine.
  8. Serve hot.
  9. Refrigerate leftovers within 2 hours.

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