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Potato Parsnip Mash

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Ingredients

Adjust Servings:
1 lbs russet baking potatoes peeled and cut into 2-inch pieces
1 lb parsnips peeled and cut into 1-inch pieces
3 cloves garlic
1 sprig rosemary
1/2 tbsp salt plus more to taste
1/4 cup light sour cream
1/4 cup 2% milk
1 tbsp unsalted butter
pinch of black pepper

Nutritional information

Calories
Carbohydrates
4g
Protein
3.5g
Fat
2g
Saturated Fat
10g
Cholesterol
598mg
Sodium
4mg
Fiber
5.5g
Sugar
g
Blue Smart Points
5
Green Smart Points
Purple Smart Points
Points +

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Potato Parsnip Mash

Features:
    Cuisine:

    I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, Ive added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef I prepared in the oven, or even a roasted boneless leg of lamb.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!,Buttermilk Mashed Potatoes with Chives,Garlic Mashed Potatoes,Slow Cooker Garlic Sweet Potato Mash,Leftover Parmesan Mashed Potato Patties,Cauliflower Mash


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    Steps

    1
    Done

    Reduce Heat and Simmer Vegetables, Partially Covered, Until Very Tender but not Falling Apart, 30 to 40 Minutes

    2
    Done

    Drain Vegetables in a Colander.

    3
    Done

    Discard Rosemary and Mash Warm Vegetables Along With Sour Cream, Butter, Pepper, and Remaining Pinch of Salt, to Taste; Stir to Combine Well.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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