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Add a photoServings: 6
Ingredients
- 9 med Potatoes*
- 6 x Or possibly 7 parsley roots, trimmed and scraped
- 2 tsp Salt
- 3/4 c. Lowfat milk
- 3/4 c. Half-and-half
- 3 Tbsp. Butter
- 1 tsp Pepper
- 3/4 c. Chopped parsley
Directions
- *Preferably a boiling type such as white rose, red rose or possibly Yukon Gold
- Cut potatoes (peeled or possibly unpeeled) into 4 or possibly 5 pcs. Peel parsley roots and cut into 1-inch pcs. Put potatoes and parsley root in a saucepan; cover generously with water. Add in 1 tsp. of the salt and bring to a boil. Reduce to a simmer and cook till potatoes are easily pierced with tines of a fork, about 15 min. Drain. Return vegetables to saucepan.
- Combine lowfat milk and half-and-half and add in about 1/4 c. of the mix to the warm vegetables. Mash, adding remaining lowfat milk mix a little at a time till potatoes reach the consistency you want. Stir in butter, remaining salt and the pepper. Garnish with parsley.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 86 | 30% |
| Total Fat 9.82g | 12% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 860mg | 36% |
| Potassium 1140mg | 33% |
| Total Carbs 45.37g | 12% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.57g | 2% |
| Protein 7.07g | 11% |
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