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Mashed Potatoes with Root Vegetables

Prep time: 25 minutes
Cook time: 25 minutes

3 lbs. Yukon Gold or red potatoes, cut into 1 1/2-inch chunks
1 lb. turnips, peeled and cubed
1 lb. parsnips, peeled and sliced
2 cups light or regular sour cream
1 (8-oz.) package 1/3 less fat cream cheese
1/3 cup butter
2 teaspoons garlic or sea salt or to taste
Smoked pepper to taste
Chopped fresh thyme or parsley to taste
Place potatoes and vegetables in a large pot fitted with a steamer basket and add 1-inch of water. Bring to a boil and cook, covered, for 15 to 20 minutes or until potatoes are soft when pierced with a knife. Transfer to a large bowl and mash to your liking, chunky or smooth. Stir in remaining ingredients. Cover and refrigerate until ready to serve. May be prepared 2 to 3 days ahead and stored tightly covered in the refrigerator. Add milk or vegetable broth to thin as necessary when reheating. Makes 16 servings.


 
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