Mashed 'tater's and Parsnips

This morning my hubby brought me some lovely parsnips fresh out of the garden. They over wintered and he asked that I mash them. I didn't have enough so I added some Yukon Gold potatoes to them and the combination is quite delicious. I didn't peel my potatoes, however that's optional.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs parsnips
• 1  lb yukon gold potato
• 3  teaspoons bouillon (I used Better then Bouillon Vegetable Base)
• 1  tablespoon lemon juice
• 4  tablespoons margarine (I used vegan earth balance)
• 1⁄2 cup sour cream (I used vegan sour cream that I heated slightly)
•  salt and pepper
• 2  tablespoons  chopped green onions

Directions

1. Peel and chop the parsnips and potatoes into similar size pieces.
2. Simmer in a large pot of water for about 20 minutes, or until very tender.
3. Using a large stand mixer add the potatoes and parsnips and give them a good mix.
4. Add the margarine and warmed sour cream.
5. Season with the salt and pepper.
6. Serve hot with a garnish of green onions.
7. Bon Appetit!