Mashed Potatoes With Parsnips

Ingredients

• 4 large Long Island potatoes, about 1 1/2 pounds
• 4 large parsnips, about 1 pound
• 2 tablespoons butter
• ½ cup milk
• Salt to taste if desired
• Freshly ground pepper to taste
• ¼ teaspoon freshly grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    286 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 5 grams protein; 18 milligrams cholesterol; 44 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel potatoes and parsnips. Trim off parsnip ends.
2. Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
3. Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
4. Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
5. Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.

About 25 minutes