parsnips, peeled, halved and cut into thick slices
1 1/2 cups
each salt and pepper
chopped fresh thyme
chopped fresh chives, plus more for garnish
Bring potatoes and parsnips to boil in a large pot of salted water. Cover and cook until tender, 20 min. Drain.
Transfer vegetables to a food processor, blender or a pot if using a hand-held blender. Process with buttermilk, cream cheese, salt, pepper, thyme and chives until smooth and creamy. Transfer to serving bowl. Garnish with additional fresh chopped chives, if desired.
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