- 2 tablespoons extra virgin olive oil (EVOO)
- 12 ounces chorizo
- 1 cup sour cream
- 1 cup sharp cheddar, shredded
- 1/4 cup chives, chopped
- 2 tablespoons cilantro, chopped
Salt and pepper
Heat 2 tablespoons of EVOO in a medium size skillet over medium-high heat. Add the chorizo and cook until browned. Remove with a slotted spoon to a plate.
Gently fold the chorizo, sour cream, sharp cheddar, chives and cilantro into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.