Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  potatoes
  1              pound  parsnips -- cut in 1-inch cubes
  1           teaspoon  salt
     1/2         stick  butter
  1              large  serrano pepper (dried & chopped)
     1/4           cup  sour cream or yogurt
  1         Tablespoon  fresh cilantro (chopped)
  1              Small  amount milk
                        Salt & 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