Slow Cooker Light Potato and Turnip Mash Directions:
Lightly grease the inside of a slow cooker with a very small amount of butter or cooking spray.
Add potatoes and turnips to the slow cooker.
Pour in 1/2 cup almond milk.
Sprinkle with salt and black pepper.
Add butter on top.
Cover and cook on HIGH for 3–4 hours, or on LOW for 6–7 hours, until the vegetables are very tender.
Mash the potatoes and turnips directly in the slow cooker.
Warm the remaining 1/2 cup almond milk.
Stir in the warm almond milk a little at a time until creamy.
Stir in Greek yogurt.
Taste and adjust salt and pepper if needed.
Serve warm.
WW Points Calculation
Yukon Gold potatoes, 1 1/2 lb: 19.00
Land O Lakes Unsalted Butter, 1 tbsp: 5.00
Silk Unsweetened Almondmilk, 1 cup: 1.00
White turnips, FAGE Total 0% Greek Yogurt, Morton Kosher Salt, McCormick Black Pepper: 0.00
Points Information:
Total Points: 25.00
Servings: 6 servings, about 2/3 cup per serving
Points per serving: 4.17
Nutrition Information
Calories: 129
Fat: 2.40 g
Protein: 4.40 g
Carbohydrates: 24.20 g
Sugar: 5.10 g
Sodium: 423 mg
I'm waiting for your comments! Enjoy!
