Ingredients

  • 1/2 pound parsnips (peeled, chopped)
  • 2 pounds baking potatoes (peeled, chopped)
  • 1 clove garlic (peeled)
  • 3 tablespoons butter
  • 1 cup half and half
  • 1 cup baby spinach (chopped)

Directions

  1. In a large saucepan, cook parsnips, potatoes and garlic in boiling salted water until tender. Drain then return to saucepan and heat until vegetables dry out. Remove from heat and mash with butter and half-and-half. Season then stir in spinach.
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NutritionView more

220Calories
Sodium3%DV80mg
Fat17%DV11g
Protein12%DV6g
Carbs9%DV27g
Fiber28%DV7g

PER SERVING *

Calories220Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat6g30%
Trans Fat
Cholesterol30mg10%
Sodium80mg3%
Potassium850mg24%
Protein6g12%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber7g28%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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