Parsnip, Chive & Buttermilk Purée
Bring potatoes to boil in a large pot of salted water. Cover and cook, 10 min. Stir in parsnips, cover and cook until very tender, about 20 min. Drain vegetables.
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.