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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!

K:25519v0 :62778

(15)

Rated

by cookluv2 on 3/2/2008
" I've made this recipe twice so far and it's very good! I used turnips and butter and left out the sour cream to cut down calories. The recipe really doesn't even need sour cream. My husband loves this recipe too!"