Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 56.3
- Total Fat: 0.1 g
- Cholesterol: 0.2 mg
- Sodium: 42.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.7 g
- Protein: 2.0 g
View full nutritional breakdown of Smashed Potatoes calories by ingredient
Smashed Potatoes
Submitted by: FLIP_CIntroduction
Eat-Clean Diet for Family and Kids pg 256 Eat-Clean Diet for Family and Kids pg 256Number of Servings: 8
Ingredients
-
*Yukon Gold Potatoes, raw, 2 cup diced
Parsnips, 1 medium (2-1/4" to 3-1/4" dia.)
Cauliflower, raw, 1 cup
Yogurt, plain, low fat, 3 T (45 ml)
Swansons Cooking Stock, Chicken, 1/2-3/4 cup (120-180 ml)
Salt to taste - not in calculations.
To keep this Vegan, use vegetable stock instead of chicken.
Directions
Makes approximately 8 1/2 cup servings.
Place potatoes and parsnips in sauce pan and cover with water. Add a dash of sea salt.
Bring to a boil over high heat. Reduce heat to simmer until potatoes and parsnips are soft.
Remove from heat, drain, reserve cooking liquid for later.
Place cooked vegetables in mixing bowl.
Steam Cauliflower until tender. Once tender, add to the potatoes and parsnips.
Mash well. Add yogurt, seasonings, and chicken stock . Continue to mash until smooth.
Number of Servings: 8
Recipe submitted by SparkPeople user FLIP_C.
Place potatoes and parsnips in sauce pan and cover with water. Add a dash of sea salt.
Bring to a boil over high heat. Reduce heat to simmer until potatoes and parsnips are soft.
Remove from heat, drain, reserve cooking liquid for later.
Place cooked vegetables in mixing bowl.
Steam Cauliflower until tender. Once tender, add to the potatoes and parsnips.
Mash well. Add yogurt, seasonings, and chicken stock . Continue to mash until smooth.
Number of Servings: 8
Recipe submitted by SparkPeople user FLIP_C.
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