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
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
Per serving: 205 calories, 1.5g total fat (0.9g saturated), 4mg cholesterol, 6g dietary fiber, 44g carbohydrate, 6g protein, 444mg sodium.
Good source of: beta carotene, fiber, niacin, potassium, thiamin, vitamin B6, vitamin C, vitamin E