Parsnip Whipped Potatoes

Prep Time: 15 min
Total Time: 35 min
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.

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