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Categories:Viewed: 85 - Published at: 9 years ago
Ingredients
- 2 lb russet potatoes, peeled and cubed
- 1/2 lb parsnips, peeled and cut into 2 inch pieces
- 1 cup reduced-fat sour cream
- 1/2 cup reduced-sodium chicken broth, warmed
- None None fresh chives, chopped, for garnish
Method
- In a large saucepan, combine potatoes and parsnips. Cover with salted water. Bring to a boil and cook for 20 mins, or until tender. Drain then mash with sour cream and chicken broth. Season. Serve sprinkled with fresh chives.