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Salads & sides

Parsnip Whipped Potatoes

Parsnip Whipped Potatoes recipe
photo by:kraft
Here's a great twist on plain ol' mashed potatoes. Whip with parsnips and sour cream for extra flavor.
time
prep:
15 min
total:
35 min
servings
total:
11 servings, 1/2 cup each
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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

Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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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