Parsnip Mashed Potatoes Recipe

This version of mashed potatoes is virtually fat free!
Makes about 4 cups (4 servings)
3 whole garlic cloves
1 parsnip, peeled
2 large russet potatoes, peeled
3/4 cup water
1/2 cup unsweetened soy or other nondairy milk
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
Spread garlic in a medium pot.
Cut parsnip into 1-inch chunks and place over garlic. Cut potatoes into 1-inch chunks and spread over parsnips. Add water. Bring to a low simmer. Cover pan, reduce heat to low, and cook for about 25 minutes until tender when pierced with a knife. Check occasionally, adding extra water a tablespoon at a time if the pot becomes dry.

Mash with a potato masher or fork, then stir in enough non-dairy milk to obtain a creamy consistency. Add salt and black pepper.

Stored in a covered container in the refrigerator, leftover Parsnip Mashed Potatoes will keep for up to 2 days.

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