Loading... 
Ingredients
-
4 (about 750g) desiree potatoes, peeled, quartered
-
3 (about 500g) parsnips, peeled, chopped
-
125ml (1/2 cup) warm skim milk
-
1 tablespoon extra light sour cream
-
1 1/2 teaspoons horseradish cream
Method
-
1Cook potato and parsnip in a saucepan of salted boiling water for 20 minutes or until tender. Drain and return to the pan.
-
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
