Parsnip and Potato Puree

• 2 pounds parsnips
• 3 pounds potatoes
• 1/2 cup heavy cream
• 4 tablespoons butter
• Coarse salt and freshly ground pepper

1. Peel and core the parsnips.
2. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
3. Peel the potatoes and cook until tender.
4. Drain and mash together with the parsnips.
5. Heat the cream with the butter and add.
6. Season with salt and pepper and serve.

parsnips, potatoes, heavy cream, butter, salt

Taken from cooking.nytimes.com/recipes/414 (may not work)