Sour Cream Mashed Potatoes and Parsnips

By cserumga

Makes 4 servings @ 180 calories each

Ingredients

• 1 1/4 lbs russet potatoes, peeled and cut into 1-inch cubes
• 1 medium parsnip, peeled and chopped (1 cup)
• 1 small onion, diced (1 cup)
• 1/4 cup sour cream
• 1 Tbsp minced fresh parsley
• Salt and black pepper to taste
• Crumbled bacon
• Chopped fresh parsley

Preparation

Step 1

Cook potatoes, parsnip, and onion in a pot of boiling salted water until work-tender, about 15 minutes.

Drain vegetables and return them to the pot over medium heat; stir 1 minute to dry. Mash vegetables and stir in sour cream and minced parsley until mixture is smooth; season with salt and pepper.

Garnish potato mixture with bacon and chopped parsley.