Cheesy Parsnip and Potato Mashers

Cheesy Parsnip and Potato Mashers

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  • Each serving
  • 320cal
  • 14g fat (9g sat)
  • 35mg chol
  • 260mg sodium
  • 44g carb
  • 6g fiber
  • 6g protein


  • 1 pound parsnips, peeled and cut into 2-inch pieces
  • 1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1/4 cup grated Parmesan cheese (or your favorite cheese)
  • 1/4 cup whole milk, warmed
  • 1/4 cup butter, at room temperature
  • Pinch of nutmeg
  • Salt and pepper, to taste


Place parsnips and potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until vegetables are tender, 12 to 15 minutes.

Drain parsnips and potatoes well and allow to steam dry for a few minutes. Pass through a ricer or mash by hand. Stir in cheese, milk, butter and nutmeg. Season to taste with salt and pepper.

Special notes:

Kids of all ages, with a little help, can mash the potatoes and stir in the cheese, milk and butter.

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