Southwestern Spuds Serrano

Yields1 Serving
 4 lbs Idaho potatoes
 1 lb parsnips, cut in 1-inch cubes
 1 tsp salt
 ½ stick butter
 1 large serrano pepper (dried & chopped)
 ¼ cup sour cream or yogurt
 1 tbsp fresh cilantro (chopped)
 Small amount milk
 Salt & black pepper
1

Peel and quarter potatoes, then place with parsnips in large pan of boiling, salted water. Boil 30-40 minutes, or until tender. Remove from stove and drain. Place cooked vegetables in large mixing bowl and mash thoroughly with potato masher. Add butter, serrano and sour cream/yogurt, then whip with electric mixer until smooth and creamy (add milk to reach proper consistency). Garnish with cilantro, add salt & pepper to taste, then serve.

Serves 8

Ingredients

 4 lbs Idaho potatoes
 1 lb parsnips, cut in 1-inch cubes
 1 tsp salt
 ½ stick butter
 1 large serrano pepper (dried & chopped)
 ¼ cup sour cream or yogurt
 1 tbsp fresh cilantro (chopped)
 Small amount milk
 Salt & black pepper

Directions

1

Peel and quarter potatoes, then place with parsnips in large pan of boiling, salted water. Boil 30-40 minutes, or until tender. Remove from stove and drain. Place cooked vegetables in large mixing bowl and mash thoroughly with potato masher. Add butter, serrano and sour cream/yogurt, then whip with electric mixer until smooth and creamy (add milk to reach proper consistency). Garnish with cilantro, add salt & pepper to taste, then serve.

Serves 8

Southwestern Spuds Serrano