Southwestern Spuds Serrano

Southwestern Spuds Serrano

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