The sweet potatoes and carrots give these mashed root vegetables a lovely golden color. You should mash the vegetables the same way you like your mashed potatoes: smooth or lumpy. Either way, they’re delicious.
1 pound all-purpose potatoes, peeled and cut into 1-inch chunks
½ pound sweet potatoes, peeled and cut into 1-inch chunks
½ pound carrots, peeled and cut into 1-inch chunks
½ pound white turnips, peeled and cut into 1-inch chunks
½ cup chicken broth, homemade or reduced-sodium canned
2 tablespoons fat-free milk
2 tablespoons reduced-fat sour cream
1 tablespoon grated Parmesan cheese
½ teaspoon pepper
½ teaspoon salt
1. Place the all-purpose potatoes, sweet potatoes, carrots and turnips in a large saucepan. Add the 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.
2. Mash the vegetables with the milk. Stir in the sour cream, Parmesan, pepper, and salt. Makes 4 servings
Good source of: beta carotene, fiber, niacin, potassium, thiamin, vitamin B6, vitamin C
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.