Page 31 - JG Performance June Recipe Book
P. 31
Parmesan Mashed Potatoes
INGREDIENTS
450 grams red skinned potatoes, cleaned and halved 340 grams parsnips, peeled and chopped
2 tablespoons butter
A pinch black pepper
60 millilitres milk
85 grams Parmesan cheese, grated
SERVES: 6
TOTAL TIME: 35 minutes
INSTRUCTIONS
After thoroughly cleaning the potatoes and peeling the parsnips, add them to a large saucepan of boiling water. Cook for around 20 minutes, or until the vegetables are tender, and drain.
Using a masher, mash the potatoes and parsnips into rough mixture before adding the butter and pepper. Once well combined, gradually add the milk and beat the mixture until it is velvety and fluffy. To finish off this luxurious accompaniment, stir in a handful of Parmesan cheese before serving.
If you’re not overly keen on parsnips, feel free to substitute the same weight of potatoes back into the recipe.
MACROS PER PORTION
CALORIES 172 PROTEIN 8 CARBS 23 FATS 7 FIBRE 3
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