Mashed 'tater's and Parsnips

• 1 12 lbs parsnips
• 1 lb yukon gold potato
• 3 teaspoons bouillon (I used Better then Bouillon Vegetable Base)
• 1 tablespoon lemon juice
• 4 tablespoons margarine (I used vegan earth balance)
• 12 cup sour cream (I used vegan sour cream that I heated slightly)
• salt and pepper
• 2 tablespoons chopped green onions

1. Peel and chop the parsnips and potatoes into similar size pieces.
2. Simmer in a large pot of water for about 20 minutes, or until very tender.
3. Using a large stand mixer add the potatoes and parsnips and give them a good mix.
4. Add the margarine and warmed sour cream.
5. Season with the salt and pepper.
6. Serve hot with a garnish of green onions.
7. Bon Appetit!

parsnips, gold potato, bouillon, lemon juice, margarine, sour cream, salt, green onions

Taken from www.food.com/recipe/mashed-taters-and-parsnips-416095 (may not work)