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Parsnip & Potato Mash

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(2 votes, average: 4.00 out of 5)

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30 min prep

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4 servings

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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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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