Mashed Potatoes with Yogurt & Parsnips Recipe

Ingredients:

Pepper
Salt
2 Tbsps of chopped chives
Half stick of butter; unsalted
1 & 1/2 c of plain nonfat yogurt at room-temp
2 pounds of peeled parsnips; cut onto 2″ pcs
6 pounds of peeled & quartered potatoes (russet)

Instructions:

Cook parsnips & potatoes in boiling water w/ salt for half an hour. Drain well then return them into pot. You mash parsnips & potatoes, adding butter & yogurt ’til mixture smoothened. Garnish w/ scallions or chives.

>> Mashed Potatoes with Yogurt & Parsnips Recipe