Microwave potatoes as directed in Step 1 of package directions. Meanwhile, shred parsnips; place in medium microwaveable bowl. Add water; cover with waxed paper.
Remove cooked potatoes from microwave; set aside. Microwave parsnips 5 min. or until tender; drain.
Open bag of potatoes; pour into large bowl. Add parsnips; mash lightly. Add milk and butter; mash until smooth.
Stir in cheese and half the chives; sprinkle with remaining chives.
Serve this cheesy side along lean meat, fish or poultry and a steamed vegetable to balance out the meal.
Substitute 1-1/2 cups shredded peeled rutabaga or celery root (celariac) for the shredded parsnips.
Prepare using KRAFT Shredded Jalapeño White Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.