Parsnip, Chive & Buttermilk Purée – West IGA

Ingredients

• 3/4 lb baking potatoes, peeled and chopped 375 g
• 3 lb parsnips, peeled, halved and cut into thick slices 1.5 kg
• 1 1/2 cups buttermilk 375 mL
• 1/3 cup cream cheese 75 mL
• 3/4 tsp each salt and pepper 4 mL
• 3 tbsp chopped fresh thyme 45 mL
• 1/3 cup chopped fresh chives, plus more for garnish 75 mL