142 Cals 4 Protein 27 Carbs 3.5 Fats
PREP TIME:
15 mins
COOK TIME:
30 mins
TOTAL TIME:
45 mins
YIELD:6 SERVINGS
COURSE:Side Dish
CUISINE:American
Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.
INGREDIENTS
1 lbs russet, baking potatoes, peeled and cut into 2-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces
3 cloves garlic
1 sprig rosemary
1/2 tbsp salt, plus more to taste
1/4 cup light sour cream
1/4 cup 2% milk
1 tbsp unsalted butter
pinch of black pepper
INSTRUCTIONS
Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered.
Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
Drain vegetables in a colander.
Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.
Calories: 142kcal, Carbohydrates: 27g, Protein: 4g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 598mg, Fiber: 4g, Sugar: 5.5gBlue Smart Points:5Green Smart Points:5Purple Smart Points:2Points +:4