Sweet apples and earthy parsnips add depth to potato puree.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1996


Ingredient Checklist


Instructions Checklist
  • Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.


Nutrition Facts

247.5 calories; protein 5.3g 11% DV; carbohydrates 54.2g 18% DV; exchange other carbs 3.5; dietary fiber 6.8g 27% DV; sugars 12.5g; fat 2.8g 4% DV; saturated fat 1.5g 8% DV; cholesterol 7.8mg 3% DV; vitamin a iu 114.8IU 2% DV; vitamin c 44.8mg 75% DV; folate 47.7mcg 12% DV; calcium 79.1mg 8% DV; iron 1.8mg 10% DV; magnesium 27.8mg 10% DV; potassium 1097.4mg 31% DV; sodium 607.6mg 24% DV; thiamin 0.1mg 8% DV.