Roasted Mashed Potatoes with Parsnips |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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These are nice with any fish, baked or broiled, a very unquie flavor. Ingredients:
3 large russet potatoes, quartered (1 1/2 to 2 lbs. total) |
4 medium parsnips, peeled and cut into 1 inch chunks (1 lb. total) |
1 cup chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup non-dairy coffee creamer |
3 tablespoons margarine |
paprika |
Directions:
1. Preheat oven to 450 degrees.
2. Place the potatoes, parsnips, broth, salt, and pepper in a greased, shallow baking dish.
3. Cover with foil and bake for 45 minutes, until very tender.
4. Remove them from the oven and cool slightly.
5. In a small saucepan (or microwave) heat the non-dairy creamer and margarine together until the margarine is melted and the mixture is warm, but not hot.
6. Place the vegetable mixture in a bowl and mash it, adding non-dairy creamer/margarine mixture until the mixture is combined, but still slightly chunky.
7. Place in a serving bowl and sprinkle the top with a little paprika.
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