Mashed Potatoes and Parsnips with Chives and Buttermilk
3/4 pound [340 g] baking potatoes, peeled and chopped 3 pounds [1.4 kg] parsnips, peeled, halved and cut into thick slices 1 1/2 cups [375 mL] buttermilk 1/3 cup [75 g] cream cheese 3/4 teaspoon [3.75 mL] salt 3/4 teaspoon [3.75 mL] pepper 3 tablespoons [45 mL] freshly choppped thyme 1/3 cup [80 mL] freshly chopped chives Bring potatoes to a boil into a large casserole filled with salted water. Cover and cook for 10 minutes. Stir in parsnip slices, cover and cook until very tender, for approximately 20 minutes. Drain well. Transfer drained vegetables to a food processor, blender or bowl using a hand-held beater. Process with buttermilk, cream cheese, salt, pepper and chopped fresh thyme and chives until smooth and creamy. Transfer to a serving bowl, and serve.