Dijon-laced Mashed Potatoes and Parsnip
Parsnips add a sweet and slightly earthy flavour twist to mashed potatoes.
- 6 to 8 large Yukon Gold potatoes, coarsely chopped
- 5 parsnips, peeled and chopped
- 3/4 cup 1% buttermilk
- 1 tablespoon grainy Dijon mustard
- 1/2 cup cilantro or parsley, chopped
- 1/4 cup low-fat sour cream
- 1 tablespoon unsalted butter
- Sea salt to taste
Adapted from alive.com
In large wide saucepan, boil potatoes with parsnips until fork tender, about 20 minutes. Drain well, then mash. Whisk buttermilk with Dijon, then pour over hot potatoes. Fold in cilantro, sour cream, and butter.
Taste and season with sea salt.
To make ahead: add 2 tsp (10 mL) baking soda before mashing potatoes to make them fluffier. Spoon into casserole dish. Cool, then refrigerate up to 24 hours. Before serving, bring to room temperature, about 30 minutes, then bake at 375 F (190 C) until centre is hot, 30 to 40 minutes.
Makes 14 servings.
Each serving contains:
67 calories; 2 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 12 g carbohydrates; 3 g fibre; 27 mg sodium
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