Parsnip Whipped Potatoes

• 2 lb. potatoes (about 4 large potatoes), peeled, cut into 1-inch cubes
• 1 lb. parsnips (about 4 medium parsnips), peeled, cut into 1-inch cubes
• 1-3/4 tsp. salt, divided
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup (1/2 stick) butter or margarine
• 1/4 tsp. ground white pepper

1. Place potatoes, parsnips and 1 tsp.
2. of the salt in large saucepan.
3. Add enough water to cover ingredients; cover pan.
4. Bring to boil on high heat.
5. Uncover; reduce heat to medium.
6. Simmer 15 minutes or until potatoes are tender.
7. Drain potatoes and parsnips; return to saucepan.
8. Add sour cream and butter.
9. Mash lightly, leaving some of the potato and parsnip pieces in chunks.
10. Season with pepper and remaining 3/4 tsp.
11. salt.

potatoes, parsnips, salt, s, butter, ground white pepper

Taken from www.kraftrecipes.com/recipes/parsnip-whipped-potatoes-62778.aspx (may not work)