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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and quarter the potatoes. Peel and cut the parsnips into large chunks. In a covered large saucepan, cook potatoes and parsnips in a small amount of boiling, lightly salted water for 20 to 25 minutes or until tender; drain.

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Instructions Checklist
  • Mash potatoes and parsnips with a potato masher or beat with an electric mixer on low speed. Add butter, salt, and pepper. Gradually beat in enough of the buttermilk to make a light and fluffy consistency. Spoon into a serving bowl. Sprinkle with parsley. Makes 8 servings.

Nutrition Facts

0 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 0 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 0 g protein; 0 RE vitamin a; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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