Here's a great twist on plain ol' mashed potatoes. Whip with parsnips and sour cream for extra flavor.
What You Need
Original recipe yields 11 servings
2 lb. potatoes (about 4 large potatoes), peeled, cut into 1-inch cubes
1 lb. parsnips (about 4 medium parsnips), peeled, cut into 1-inch cubes
1-3/4 tsp. salt, divided
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup (1/2 stick) butter or margarine
1/4 tsp. ground white pepper
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Let's Make It
Place potatoes, parsnips and 1 tsp. of the salt in large saucepan. Add enough water to cover ingredients; cover pan. Bring to boil on high heat. Uncover; reduce heat to medium. Simmer 15 minutes or until potatoes are tender.
Drain potatoes and parsnips; return to saucepan. Add sour cream and butter. Mash lightly, leaving some of the potato and parsnip pieces in chunks.
Season with pepper and remaining 3/4 tsp. salt.
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute rutabaga or turnips for the parsnips.
The addition of parsnips and sour cream makes these extra creamy and flavorful!
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
11 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.