Directions:
- Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
- Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.64 Kcal (325 kJ) | ||
| Calories from fat | 33.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 10.68mg | 4% | |
| Sodium | 229.21mg | 10% | |
| Potassium | 184.82mg | 4% | |
| Total Carbs | 9.82g | 3% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.55 Kcal (542 kJ) | ||
| Calories from fat | 56.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 6% | |
|---|---|---|---|
| Cholesterol | 17.82mg | 4% | |
| Sodium | 382.47mg | 10% | |
| Potassium | 308.4mg | 4% | |
| Total Carbs | 16.39g | 3% | |
| Sugars | 2.98g | 7% | |
| Dietary Fiber | 2.29g | 5% | |
| Protein | 2.84g | 3% | |
| Vitamin C | 3.7mg | 4% | |
| Vitamin A | 0.8mg | 16% | |
| Iron | 0.8mg | 3% | |
| Calcium | 72.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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