Mashed Root Vegetables

Name: Mashed Root Vegetables
Yield: 4 servings
Ingredients: 2 chicken bouillon cubes, crushed; 3/4 lb parsnip, peeled, cut into 1-inch pieces; 1 1/4 lbs yams, peeled, cut into 1-inch pieces (red-skinned sweet potatoes); 1 lb red potatoes, peeled, cut into 1-inch pieces; 3 tablespoons butter; 3 tablespoons whole milk

Chicken Dairy

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Ingredients

2 chicken bouillon cubes, crushed ⓘ
3/4 lb parsnip, peeled, cut into 1-inch pieces ⓘ
1 1/4 lbs yams, peeled, cut into 1-inch pieces (red-skinned sweet potatoes)
1 lb red potatoes, peeled, cut into 1-inch pieces ⓘ
3 tablespoons butter
3 tablespoons whole milk

Instructions

Bring pot of water to boil. Add bouillon cubes and stir to dissolve; return to boil. Add vegetables; cook until just tender, stirring occasionally, about 18 minutes. Drain vegetables; return to pot. Add butter and mash until smooth. Mix in 3 tablespoons milk, adding more milk if mixture is dry. Season with salt and pepper.

Nutrition & Diet Analysis (per serving)

350 kcal 18% DV

Protein Fat Carbs

Macronutrients

Protein 2.2g 4% DV

Total Fat 27.8g 36% DV

Carbs 22.9g 8% DV

Fiber 0.6g 2% DV

Sugar 11.9g 24% DV

Electrolytes

Sodium 82.8mg 4% DV

Potassium 199.8mg 4% DV

Cholesterol 76.5mg 26% DV

Vitamins & Minerals

Vitamin A 47.3mcg 5% DV

Vitamin C 7mg 8% DV

Vitamin D 0.4mcg 2% DV

Calcium 104.8mg 8% DV

Iron 1.7mg 9% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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