- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 3:09 pm by .
- September 10, 2009 at 3:09 pm #276185
Makes: 11 servings, 1/2 cup each
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
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.
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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