The “skinny” version of mashed potatoes are quite yummy. So be brave – swap your spuds with parsnips. You can always go back. The parsnips really add a lovely sweetness and are quite good. Carrots would also work well and add flecks of orange color. Enjoy.
- 1 lb. uncooked Yukon gold potatoes, cut into 1-inch chunks
- 2 cups uncooked parsnips, peeled, cut into 1-inch chunks
- 3 sprigs fresh thyme
- 1 tbsp. fresh thyme, chopped
- 4 tbs. reduced-sodium chicken broth
- 2 tbsp. olive oil, extra virgin
- 1⁄2 cup grated Parmesan cheese, such as Parmigiano Reggiano
- 2 tbsp. chives, chopped
- 1⁄2 tsp. salt
- In a large saucepan, place potatoes, parsnips and thyme sprigs; add enough water to cover ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 15 to 20 minutes; drain and discard thyme sprigs.
- Return potatoes and parsnips to saucepan; add broth and oil. Mash to chunky consistency; stir in chopped thyme, cheese, chives and salt. Yields about 1/2 cup per serving.
Notes – The mashed potatoes can be made up to 2 days ahead and refrigerated. They can be reheated in the microwave, on HIGH, covered, 2 to 3 minutes until hot. If you have basil-flavored olive oil, use it instead of plain olive oil. Garnish your dish with small basil leaves.
Weight Watchers recipe, 2016