Honey dijon glazed pork tenderloin with parsnip, scallion & horseradish mashed potatoes

For parsnips mashed potatoes

1 bag of parsnips peeled

1 Idaho potato or 2-3 red potatoes (or 1/2 cup instant potatoes works if you are in a pinch)

1/2 cup chicken broth

1-2 tablespoons of horseradish

Electric mixer (optional)

2 tablespoons sour cream, (or butter substitute, or milk) I use sour cream for thickness and creaminess)
*Note you can make this recipe without potatoes as well, just the parsnips work great
**Horseradish is also optional.)


In a quart pot fill with chicken broth and bring to a boil

Add parnsips (cut into small pieces for faster cook time)

Boil for 15 minutes or until fork tender

If using potatoes, follow same boiling instructions.

If using instant just add instant to mashed and drained parsnips.

drain and place back into pot

Mash parsnips with a fork and add sour, salt, pepper

You can mix by hand or with an electric mixer for desired consistency.