Dickie'S Tangy Mashed Potatoes

• 5 lbs potatoes peeled and diced to 1/2 inch
• 1 lb parsnips peeled, cored and diced to 1/4 inch
• 1 Stick Butter
• 1 Cup milk or cream
• 1/4 cup sour cream
• 1 TSP dried oregono ( or 1 TBSP Fresh)
• Salt
• White Pepper ( to avoid discoloring)
• 1 Hot pepper minced (Bhut Jolokia/Habenero type)
• Fresh Herbs (cilantro, thyme, whatever savory herb you like you'll need about a handful after its chopped finely)

1. Peel and dice the potatoes.
2. Peel the parsnips then core them, cutting out the woody centers, then after coring dice them.
3. Put everything except the fresh herbs in a large stock pot, add enough water to cover. Bring to a boil and simmer for about 1-1&1/2 hours unitl both the potatoes and the parsnips are fork tender, make sure you check the parsnips they will take longer to tender than the potatoes. Drain the liquid thouroughly, then mash with an appropriate implement I use a beer bottle, use whatever is handy, the goal is that they be mashed but still chunky not perfectly smooth the way a blender or food prcessor would make them. Once mashed stir in your fresh herbs and serve hot.

potatoes, parsnips, butter, milk, sour cream, oregono, salt, white pepper, pepper, herbs

Taken from www.epicurious.com/recipes/member/views/dickies-tangy-mashed-potatoes-50064373 (may not work)