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Parsnip Mashed Potatoes with Leeks
Source: dLife

A tasty, lower-carb take on the classic mashed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 86.6
Total Carbs 17.1 g
Dietary Fiber 3.4 g
Sugars 3.6 g
Total Fat 1.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.1 g
Potassium 149.3 mg
Protein 2.5 g
Sodium 104.1 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  potatoes, fresh, medium
2 lb  fresh sliced parsnip
14 1/2 oz  low sodium chicken broth
1 1/2 cup  cold water
1 tbsp  unsalted butter
2 each  fresh leeks
1 tsp  fresh thyme
0 1/2 cup  half & half
1 tbsp  extra virgin olive oil
0 3/4 tsp  salt
0 1/4 tsp  white pepper
  1. In large pot, place potatoes, parsnip, broth, and water and bring to a boil. Continue cooking until very tender, about 25 minutes.
  2. In medium saucepan, melt butter over medium. Add leeks and thyme. Cook until softened, about 5 minutes.
  3. Add thyme and cook another 2-3 minutes. Set aside.
  4. Drain potatoes and parsnips through strainer placed over large bowl. Reserve liquid.
  5. Return potatoes and parsnips back to pot, coarsely mash, and transfer to food processor.
  6. In medium saucepan, add 2/3 cup of reserved liquid and half and half, and bring to simmer. Add olive oil, salt, and pepper.
  7. With blender or food processor running, pour liquid from saucepan into feed tube and pulse.
  8. Scrape sides once or twice and continue to pulse until smooth.
  9. Transfer to serving bowl. Add leeks and stir to blend. Serve.

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