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Parsnip Whipped Potatoes

Parsnip Whipped Potatoes
 
Prep Time:
15 min
Total Time:
35 min
Makes:
11 servings, 1/2 cup each

What You Need

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

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.

Kraft Kitchens Tips

Great Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Great Substitute
Substitute rutabaga or turnips for the parsnips.
AHA!
The addition of parsnips and sour cream makes these extra creamy and flavorful!
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Average Rating  (18)
Rated  by Tom0223_2000 on 5/7/2009
" This is a superb variation on plain ol' mashed potatoes" 
See All Ratings & Comments See All Ratings and Comments
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Nutritional Information

Nutrition Information

Calories
 160
Total fat
 8 g
  Saturated fat
 5 g
Cholesterol
 25 mg
Sodium
 270 mg
Carbohydrate
 21 g
  Dietary fiber
 3 g
  Sugars
 3 g
Protein
 2 g
Vitamin A
 6 %DV
Vitamin C
 15 %DV
Calcium
 4 %DV
Iron
 2 %DV
Healthy Living Information
Diet Exchange
1-1/2 Starch + 1 Fat


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