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  • 6 medium potatoes, peeled and cubed
  • 4 medium parsnips, peeled and sliced 1-inch thick
  • Salt
  • 1 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/2 cup buttermilk
  • 1/4 to 1/2 cup sour cream
  • 1 cup blue cheese crumbles
  • 4 tablespoons butter, sliced
  • 1/2 cup finely chopped parsley, chives and dill
  • Zest and juice of 1/2 lemon
  • Salt and finely ground black pepper, to taste


Serves: 6-8


Place potatoes and parsnips in a pot, cover with water and bring to boil. Salt water and cook to tender.

Drain and mash potatoes and parsnips with onion powder, garlic powder, buttermilk, sour cream, blue cheese and butter.  Fold in herbs, lemon zest and juice, and season salt and pepper.