Parsnip Mashed Potatoes

7 ingredients
2 steps

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. 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. 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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