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Ingredientes
- 2 lb unpeeled russet potatoes (4 medium or possibly 6 small)
- 1 lb parsnips (3 medium), peeled and cut into 3-inch chunks
- 2 3/4 tsp salt
- 1/2 c. soy lowfat milk warmed
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1/4 tsp grnd white pepper
Direcciones
- 6 SERVINGS EGG- & DAIRY-FREE
- Parsnips lightly sweeten these mashed potatoes, giving them a distinctive taste. I always cook potatoes with their skins on; the finished dish is much more flavorful which way. To hold mashed potatoes for company, set them in a heatproof bowl and place the bowl in a pot which contains a few inches of water. Cover the pot and keep the water at a low simmer.
- 1. In large saucepan, combine potatoes, parsnips and sufficient cool water to cover by several inches. Add in 2 tsp. salt. Bring to a boil over high heat, reduce heat to low and cook till potatoes are tender, 15 to 35 min, depending on size. Check with a fork to see if they're done - they should be softened to the core.
- 2. Drain vegetables, reserving cooking liquid. Hold each warm potato in a dish towel and remove skin with a small knife or possibly your fingers. Return potatoes and parsnips to saucepan.
- 3. Add in soy lowfat milk, oil and 1/4 c. reserved cooking liquid; mash with a hand masher. Add in more cooking liquid if necessary to thin to desired texture. Season with pepper and remaining tsp. salt. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 80 | 30% |
| Total Fat 9.04g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1093mg | 46% |
| Potassium 987mg | 28% |
| Total Carbs 41.54g | 11% |
| Dietary Fiber 6.5g | 22% |
| Sugars 4.35g | 3% |
| Protein 6.75g | 11% |
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