- 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 3 cloves garlic
- 1 sprig rosemary
- 1/2 tbsp salt, plus more to taste
- 1/4 cup light sour cream
- 1/4 cup 2% milk
- 1 tbsp unsalted butter
- pinch of black pepper
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