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Parsnips and potatoes come together for a delicious mash. Serve it on Thanksgiving, Christmas or even just a random weeknight, it’s that easy. At only 120 calories and 4 Weight Watchers SmartPoints per serving, you’ll want to save this recipe for many meals to come!
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Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Pro tips:
- If you prefer very smooth potatoes, use an electric mixer to reach desired smoothness. If you want more of a rustic feel like ours, we used our OXO potato masher.
- Play around with the types of potatoes. Try red potatoes with the skin on for added color and texture.
- Check out our Skinny Country Green Beans to serve alongside the potato and parsnip mash!
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Prep time: 15 minutes
Cook time: 15-20 minutes
Yield: 8 servings
Serving size: ¾ cup
Ingredients
- 1 pound baking potatoes (about 4 small)
- 1 pound parsnips (about 2 medium or 1 large)
- 2 tablespoons unsalted butter
- 2 teaspoons fresh rosemary, minced
- 1 tablespoon minced garlic
- ¾ cup Silk® Unsweetened Original Almondmilk
- ¼ teaspoon salt
- black pepper, to taste
Instructions
- Peel and chop the potatoes and parsnips in about 1- to 2-inch pieces.
- Put them in a large saucepan and cover them with cold water. Bring to a boil and cook until fork tender, about 15-20 minutes.
- When the vegetables are almost done, heat a small saucepan over medium-low heat.
- Add the butter, garlic and rosemary, and cook until the garlic and butter just start getting browned, about 3 minutes.
- Drain the potatoes and parsnips, then put them back into the pan they were cooked in.
- Add the butter mixture and almondmilk to the potatoes and parsnips. Use a potato masher to mash to desired consistency.
- Season with salt and pepper.
Nutrition Information
Per Serving: ¾ cup
Calories: 120
Calories from fat: 30
Fat: 3g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 96mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 4g
Protein: 2g
WWP+: 3
SmartPoints: 4
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.