POTATO-PARSNIP MASH

I have been on a journey to a healthy lifestyle since January 2008 and although I still bake my goodies, I have found some wonderful healthy but extremely tasty recipes to enjoy! If you like mashed potatoes (who doesn't???), you will love this recipe!! The main recipe is from FIRST Magazine (April 2008), but I have made a couple of modifications.

POTATO-PARSNIP MASH

3 leeks, trimmed & chopped (use only light to medium green part)
1/4 cup unsalted butter
4 parsnips, peeled and sliced (about 3/4 lb.)
2 Idaho/russet potatoes, peeled and cubed (about 1 1/2 lb.)
2 cups fat free chicken broth
3/4 cup shredded extra-sharp white cheddar cheese (low fat if possible)

In saucepot over medium heat, cook leeks in butter 3 minutes. Add next 3 ingredients; bring to a boil.

Reduce heat and simmer 15 minutes, or until tender. Using hand masher or potato ricer, mash potato mixture.

Stir in cheese. Season with salt and pepper, if desired. Can be made a day ahead and reheated in oven until bubbly. Makes 8 servings.