4 large Russet potatoes, peeled and cubed
3 parsnips, peeled and cubed
1/2 cup green onions, diced
1/4 cup sour cream
1 tablespoon butter
In a large pot, bring water to a full boil. Add potatoes and parsnips. Cook until tender and easily pierced with a fork. Drain and return to pot, add butter, green onions and sour cream. Mash. Add salt if desired and serve.