parsnips, peeled, halved and cut into thick slices
1 1/2 375
each salt and pepper
chopped fresh thyme
chopped fresh chives, plus more for garnish
Bring potatoes and parsnips to boil in a large pot of salted water. Cover and cook until tender, 20 min. Drain.
Transfer vegetables to a food processor, blender or a pot if using a hand-held blender. Process with buttermilk, cream cheese, salt, pepper, thyme and chives until smooth and creamy. Transfer to serving bowl. Garnish with additional fresh chopped chives, if desired.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more