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.

Carrots Image - Masterfile


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 white turnips, peeled and cut into 1-inch chunks

1/2 cup chicken broth, homemade or reduced-sodium canned

2 tablespoons fat-free milk

2 tablespoons reduced-fat sour cream

1 tablespoon grated Parmesan cheese

1/2 teaspoon pepper

1/2 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

Nutrition Facts

per serving
calories 205
total fat 1.5g
saturated fat 0.9g
cholesterol 4mg
dietary fiber 6g
carbohydrate 44g
protein 5g
sodium 444mg

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.

Publication Review By: the Editorial Staff at

Published: 20 Oct 2011

Last Modified: 24 Mar 2015