Parsnip and potato mash
Prep 15 min
Total 35 min
Serves 10
Updated Oct 3, 2017
Chatelaine
Ingredients
8
6
2/3 cup
130-g log
1/2 tsp
Instructions
- CUT potatoes into quarters and parsnips into similar-size pieces. Combine in a large pot. Cover with water and boil over high. Reduce heat to medium and gently boil until vegetables are tender, 20 to 30 min.
- DRAIN vegetables and return to pot. Mash with milk, goat cheese and salt until smooth.
Make-Ahead Tip: Transfer mash to a baking dish. Reheat, covered with foil, at 325F until hot, 15 to 20 min before serving.
Nutrition
Calories 169, Protein 5 g, Carbohydrates 30 g, Fat 3 g, Fibre 3 g, Sodium 180 mg. Excellent source of Vitamin B6How to make perfect mashed potatoes
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