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Potato Parsnip Mash

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish.

Prep Time: 15

Cook Time: 30

Total Time: 45

Yield: 6 servings

Course: Side Dish

Cuisine: American

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.

Nutrition

Serving: 3/4 generous cup, Calories: 142kcal, Carbohydrates: 27g, Protein: 4g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 598mg, Fiber: 4g, Sugar: 5.5g

- WW Points: 2

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