Red Bliss and Parsnip Mash

6 35 252
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Red Bliss and Parsnip Mash
Health Highlights


4 medium potato(s) Red potato (red bliss potatoes, scrubbed and cut into roughly 2-inch pieces - keep the skins on)
1 1/2 cup Parsnip (roughly 3-4 medium, peeled and cut into 1/2-inch rounds)
1/2 cup Partly skimmed milk, 2% M.F.
2 tbsp Butter, unsalted
1/2 tsp Salt
1 dash Black pepper


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.

Nutrition Facts

Per Portion

Calories 252
Calories from fat 62
Calories from saturated fat 37
Total Fat 6.9 g
Saturated Fat 4.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.7 g
Cholesterol 19.3 mg
Sodium 353 mg
Potassium 1207 mg
Total Carbohydrate 44 g
Dietary Fiber 5.3 g
Sugars 6.7 g
Protein 5.7 g

Dietary servings

Per Portion

Milk 0.1
Vegetables 3.4

Energy sources


Meal Type(s)