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Parmesan Mashed Potatoes
Diabetic Living Magazine
“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.”
1 pound medium round red potatoes
2 medium parsnips (about 12 ounces total)
2 tablespoons light butter or tub-style vegetable oil spread
⅛ teaspoon black pepper
3 to 4 tablespoons fat-free milk
3 ounces Parmesan cheese, shredded ( ¾ cup)
1Scrub 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.
2Mash 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.
Serve with Bacon-Wrapped Stuffed Turkey, Easy Roasted Zucchini and Fruit Sparklers (see associated recipes).