- 2 medium parsnips (about 1/2 pound), peeled and cut into 1/2 inch slices
- 1/4 cup evaporated skimmed milk
- 1 1/2 tbsp of buter
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
1. Combine sweet potatoes and parsnips in a large pot. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
2. Drain vegetables; return to pan. Add milk, butter, salt, and nutmeg. Mash potato mixture over low heat to desired consistency.
Per 1/2 cup:
Note: This was not my favorite thing. But that's mostly because sweet potatoes aren't my thing. Those in the house who really dig the sweet potato really liked them.