Carrots and parsnips make a colorful (and lower-carb) alternative to mashed potatoes.

Laura Marzen, R.D., L.D.
Source: Diabetic Living Magazine, Fall 2018


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; protein 2g 4% DV; carbohydrates 17g 6% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 6g; fat 5g 8% DV; saturated fat 3g 15% DV; cholesterol 14mg 5% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 199mg 8% DV.