We purposely left the skin on the potatoes to add more fiber, texture, and color.
Combine potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Drain.
Add buttermilk and remaining ingredients to potato mixture; beat with a mixer at medium speed until smooth.
Oxmoor House Healthy Eating Collection
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