Mashed Parsnips and Potatoes
Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 3 cups
Ingredients
½ pound parsnips
1 pound potatoes
½ cup low-fat plain yogurt or milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 Tablespoon margarine or butter
Directions
- Wash hands with soap and water. Gather ingredients and cooking tools.
- Scrub parsnips and potatoes with a clean vegetable brush under running water and peel if needed.
- Cut the vegetables into pieces. Aim for similar sizes.
- In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
- Drain the vegetables and mash. Stir in yogurt or milk, salt, pepper, garlic powder and margarine or butter. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes:
- No plain yogurt? Use low-fat sour cream or buttermilk.
- Try other seasonings such as parsley, thyme or nutmeg.
Want to learn more about this topic? Explore more resources from OSU Extension:
Recipes