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 (180 mL) 1% buttermilk
1 Tbsp (15 mL) grainy Dijon mustard
1/2 cup (125 mL) cilantro or parsley, chopped
1/4 cup (60 mL) low-fat sour cream
1 Tbsp (15 mL) unsalted butter
Sea salt to taste
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
Source: “A fine holiday feast“, alive #350, December 2011