Smashed Potatoes Remix: Spice Up Spuds with These Healthy Root Veggies

Woman s Day

By Woman's Day Kitchen


Looking to liven up your family dinner? Rutabaga, carrots and parsnips combine to give classic mashed potatoes a tasty twist. Photo by Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hick

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Serves: 8
Yields: 8
Cost Per Serving: $0.56
Prep Time: 20 min
Total Time: 45 min


Nutritional Information
(per serving)
Calories 182
Total Fat 7g
Saturated Fat 1g
Cholesterol --
Sodium 212mg
Total Carbohydrate 28g
Dietary Fiber 5g
Sugars --
Protein 3g
Calcium --


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Ingredients
• 1/2 pound(s) parsnips, peeled
• 4 sprig(s) fresh rosemary
• 4 sprig(s) fresh flat-leaf parsley
• 6 clove(s) garlic, peeled and roughly chopped
• 1 1/2 pound(s) Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1 1/2 pound(s) (1 large) rutabaga, peeled and cut into 1-inch pieces
• 1/2 pound(s) (medium; about 4) carrots, peeled and cut into 1-inch pieces
• Kosher salt
• Pepper
• 1/4 cup(s) olive oil
• Chopped fresh chives, for serving


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Directions
1. Quarter the parsnips lengthwise. Cut out and discard the woody centers. Cut the remaining parsnips into 1-inch pieces. Using a piece of kitchen twine, tie the rosemary and parsley together.
2. Place the parsnips, herbs, garlic, potatoes, rutabaga, and carrots in a large saucepan, cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
3. Remove and discard the herbs. Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot. drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and, using the back of a fork or potato masher, smash the vegetables (adding some of the reserved liquid if the vegetables seem dry). Sprinkle with the chives before serving, if desired.


Tips & Techniques
Make Ahead: Refrigerate the smashed vegetables for up to 2 days. To serve, place in a double boiler or glass bowl set over (but not in) a pot of simmering water until heated through, 15 to 25 minutes. (Stir in extra warm water or olive oil if the mixture seems dry.)


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