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Parsnip Whipped Potatoes

  • Prep Time: 15 Minutes (Total time: 35 Minutes)
  • Serving Size: 11
  • 2 pounds Potatoes (about 4 Large Potatoes), Peeled, Cut Into 1 Inch Cubes
  • 1 pound Parsnips (about 4 Medium Parsnips), Peeled, Cut Into 1 Inch Cubes
  • 1-3/4 teaspoons Salt, Divided
  • 1 container (8 oz.) BREAKSTONE'S Or KNUDSEN Sour Cream
  • 1/4 cup (1/2 stick) Butter Or Margarine
  • 1/4 teaspoon 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.

    KRAFT KITCHENS TIPS

    Great Substitute

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

    Great Substitute

    Substitute rutabaga or turnips for the parsnips.

    RECIPE COURTESY OF KRAFT FOODS