Root Vegetable Mashed Potatoes

Recipe

Side Dish
Root Vegetable Mashed Potatoes

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Recipe Data

8
Servings
20min
Prep
55min
Total

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Description

Why just stick to mashed potatoes? Up the nutrient content of this ultimate comfort food by adding additional root vegetables to the mash.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 lbs.parsnips, peeled and cut into 2-inch pieces
1 lbs.turnips, peeled, and cut into 2-inch pieces
1large carrot, peeled and cut into 2-inch pieces
2 lbs.russet potatoes, peeled, and cut into 2-inch pieces
¼ c.Hy-Vee unsalted butter
1medium yellow onion, chopped
2 tbsp.Hy-Vee 2% milk
1 tsp.Hy-Vee salt
½ tsp.Hy-Vee ground black pepper

Things To Grab

  • Large stockpot
  • Colander
  • Large mixing bowl
  • Medium skillet
  • Electric mixer

Directions

  1. Fill a large stockpot with lightly salted water and bring to boiling. Boil parsnips, turnips, and carrots for 20 minutes; add potatoes and continue to boil for 15 minutes or until vegetables are fork tender. Drain; transfer cooked vegetables to a large mixing bowl. 

  2. While vegetables are boiling, Heat butter in a medium skillet over medium-high heat. Add onion and cook for 4 to 6 minutes or until onions have softened. 

  3. Add onion and butter mixture, milk, salt, and pepper to vegetables in mixing bowl. Beat with an electric mixer until well combined. Serve immediately.

Nutrition facts

Servings

210 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 15mg
  • Sodium: 340mg
  • Total Carbohydrates: 36g
  • Protein: 4g

Daily Values

0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 20%

Recipe Source:

From the week of February 13, 2019