Southwestern Spuds Serrano

Grrrrrgh!
Course : Potatoes
From: HungryMonster.com
Serves: 8
 

Ingredients:

4 pounds potatoes
1 pound parsnips -- cut in 1-inch cubes
1 teaspoon salt
1/2 stick butter
1 large serrano pepper (dried and chopped)
1/4 cup sour cream or yogurt
1 Tablespoon fresh cilantro (chopped)
1 Small amount milk
1 teaspoon salt and black pepper
 

Preparation:

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 and pepper to taste, then serve.

 

Nutritional Information:

266 Calories (kcal); 6g Total Fat; (20% calories from fat); 5g Protein; 49g Carbohydrate; 16mg Cholesterol; 343mg Sodium