Nutrition per serving may change if servings are adjusted.
2 sweet fragrant apples, such as McIntosh, peeled, cored and sliced
2 parsnips, peeled and thinly sliced
1½ pounds potatoes, peeled and cut into chunks (about 4 potatoes)
2 large cloves garlic, peeled and cut in half
1 teaspoon salt
⅓ cup reduced-fat sour cream
Freshly ground white pepper, to taste
Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.