Mashed Parsnips and Potatoes

Mashed Parsnips and Potatoes


2 cups parsnips (medium size)
3 medium potatoes (1 pound)
1/2 cup low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon butter


  1. Wash hands with soap and water.
  2. Scrub parsnips and potatoes under running water and peel.
  3. Cut into similar size pieces. 
  4. In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
  5. Drain the vegetables and mash. Stir in milk, salt, pepper, garlic powder and margarine. Serve hot.
  6. Refrigerate leftovers within 2 hours.


  • Learn more about parsnips and potatoes.
  • Try other seasonings such as parsley, thyme or nutmeg.

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