Parsnip & Potato Mash

Name: Parsnip & Potato Mash
Prep time: 30

4.5

4.5 out of 5 stars (based on 4 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

This quick and delicious Parsnip & Potato Mash recipe is a perfect side to accompany many entrées. It’s great source of vitamin C and potassium, and it’s very yummy!

Ingredients

2 large parsnips, peeled and diced
2 large Yukon potatoes, peeled and diced
2 tablespoons extra virgin olive oil
salt and pepper to taste

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Nutrition Facts

Calories

261 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

47 g

Sugar

5 g

Fiber

8 g

Protein

5 g

Sodium

625 mg

Directions

Place the parsnips and potatoes in a large pot and cover with cold water. Add salt to taste.
Bring the pot to boil over high heat, then reduce to a simmer. After 15 minutes, poke the vegetables with a fork to test if they are tender. When vegetables yield easily with a fork, drain in a large colander.
In a large bowl, mash the vegetables with a potato masher or electric mixer until smooth.
Season with olive oil, salt and pepper. Serve warm.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society