dinner
Mashed Parsnips and Potatoes
Ingredients, directions and serving information for Mashed Parsnips and Potatoes.
Original recipe text is provided in English.
Servings: 6
Total time: 40 min
Ingredients
- 2 cups parsnips, chopped
- 3 medium potatoes, chopped
- 1/2 cup low-fat 1% milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
Instructions
- Wash hands with soap and water.
- Scrub parsnips and potatoes under running water and peel.
- Cut into similar size pieces.
- 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 milk, salt, pepper, garlic powder and margarine. Serve hot.
- Refrigerate leftovers within 2 hours.
Source-reported nutrition per serving
serving Size1/2 cup
calories141 calories
protein4g
carbohydrate27g
fat2g
saturated Fat1g
fiber4g
sugar4g
sodium219mg
cholesterol6mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
