Mashed potatoes are easy to make and popular with almost everyone, but why not mix it up a bit? By adding a couple of parsnips and some Parmesan cheese, you'll end up with a sweeter and nuttier taste. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Scrub potatoes and cut in half. Peel parsnips and cut into 2-inch pieces. In a large saucepan cook potatoes and parsnips, covered, in enough boiling water to cover about 20 minutes or until potatoes and parsnips are tender; drain.

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  • Mash potatoes and parsnips with a potato masher or beat with an electric mixer on low speed. Add butter and pepper. Gradually beat in enough milk to make mixture light and fluffy. Stir in cheese. Divide evenly among six serving plates.

Tips

Serve with Bacon-Wrapped Stuffed Turkey, Easy Roasted Zucchini and Fruit Sparklers (see associated recipes).

Nutrition Facts

172 calories; 6.5 g total fat; 4.1 g saturated fat; 12 mg cholesterol; 212 mg sodium. 569 mg potassium; 22.6 g carbohydrates; 3.2 g fiber; 4 g sugar; 8 g protein; 154 IU vitamin a iu; 16 mg vitamin c; 52 mcg folate; 164 mg calcium; 1 mg iron; 34 mg magnesium;