(red bliss potatoes, scrubbed and cut into roughly 2-inch pieces - keep the skins on)
1 1/2 cup
(roughly 3-4 medium, peeled and cut into 1/2-inch rounds)
Partly skimmed milk, 2% M.F.
Place potatoes and parsnips in a medium saucepan and fill the pan with enough water to cover vegetables. Cook for 20 minutes, or until the potatoes and parsnips are tender. Drain and return to the pan.
While the potatoes and parsnips are cooking, heat milk and butter in a small pan over medium heat until butter is melted and milk is warmed through, about 3 minutes.
Add milk, butter, salt and pepper to potatoes and mash until the mixture is combined, but there are still small chunks. Serve warm.
Parsnips take longer to cook than potatoes, so cutting them smaller ensures that they will be done at the same time.
Calories from fat62
Calories from saturated fat36
Total Fat6.9 g
Saturated Fat4.0 g
Trans Fat0.3 g
Polyunsaturated Fat0.4 g
Monounsaturated Fat1.7 g
Total Carbohydrate44 g
Dietary Fiber5.3 g
Alethea Copelas, The Inspired Kitchen