1 pound all-purpose potatoes, peeled and cut into 1-inch chunks
1/2 pound sweet potatoes, peeled and cut into 1-inch chunks
1/2 pound carrots, peeled and cut into 1-inch chunks
1/2 pound turnips, peeled and cut into 1-inch chunks
1/2 cup chicken broth, canned
2 tablespoons skim milk
2 tablespoons light sour cream
1 tablespoon grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons thinly sliced scallions
Place all-purpose potatoes, sweet potatoes, carrots and turnips in a large saucepan. Add the chicken broth and cold water to cover by 1 inch. Cover and bring to a boil over high heat, reduce the heat to medium-low and simmer until the vegetables are fork tender, 15 to 20 minutes. Drain in a colander and return to the cooking pot.
Mash the vegetables (like you would with mashed potatoes) with the milk, and stir in sour cream, Parmesan cheese, pepper, and salt.
Transfer to a serving dish and sprinkle with scallions.
You can also use our Search engine to locate topics of interest, or recipes.
Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
Copyright © 1994-2017,