Carrots and parsnips make a colorful (and lower-carb) alternative to mashed potatoes. Source: Diabetic Living Magazine, Fall 2018

Laura Marzen, R.D., L.D.


Ingredient Checklist


Instructions Checklist
  • Place carrots and parsnips in a large saucepan. Add water to cover and bring to a boil. Boil until very tender, 25 to 30 minutes. Drain well and return to the pan.

  • Use a potato masher or ricer to finely mash the carrots and parsnips (see Tip). Add sour cream, 2 tablespoons chives, milk, butter, salt and pepper. Cook over medium-low heat, stirring, until heated through. Transfer to a serving bowl. Sprinkle with the remaining 1 tablespoon chives.


Tip: For a smoother consistency, process the vegetables in a food processor.

Nutrition Facts

117 calories; 5 g total fat; 3 g saturated fat; 14 mg cholesterol; 199 mg sodium. 17 g carbohydrates; 4 g fiber; 6 g sugar; 2 g protein;