October 22, 2007

Mashed Potatoes with Parsnips & Spinach


Ingredients:
1 1/2 lb Yukon Gold potatoes, cubed
3 parsnips, peeled and cubed
1/4 cup frozen spinach, defrosted
1/4 cup buttermilk
1 tablespoon butter

Directions:

In a large pot, bring water to a full boil. Add potatoes and parsnips. Cook until tender and easily pierced with a fork. Drain and return to pot, add butter, spinach, and buttermilk. Mash. Serve hot.


My thoughts:
I am in serious comfort food mode right now, and while I can't resist making mashed potatoes, I couldn't neglect my vegetable intake. These are a great way to meet both those needs.

4 comments:

  1. I love this it looks simple and so comforting. I also think frozen spinach is the best thing for an easy way to sneak vegetables into something with almost zero effort.

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  2. I'd like to eat this right now. Like you say, so comforting!

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  3. I've been looking for a way to enjoy mashed potatoes without the guilt...thanks!

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  4. That looks wonderful. Isn't fall all about comfort foods?! That would go great with a simple meatloaf.

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