Ingredients
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4 (about 750g) desiree potatoes, peeled, quartered
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3 (about 500g) parsnips, peeled, chopped
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125ml (1/2 cup) warm skim milk
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1 tablespoon extra light sour cream
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1 1/2 teaspoons horseradish cream
Method
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1Cook potato and parsnip in a saucepan of salted boiling water for 20 minutes or until tender. Drain and return to the pan.
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2Add the milk, sour cream and horseradish to the pan and mash until smooth. Season with salt and pepper. Transfer to a serving bowl and serve.
Source: taste.com.au
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