Parsnip-Potato Mash
- 2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped
- 1 1/2 pounds parsnips (about 8 small), peeled and chopped
- Kosher salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup half-and-half
- Freshly ground black pepper
- Finely chopped chives, for garnish, optional
- Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
- Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives
gold potatoes, parsnips, kosher salt, butter, freshly ground black pepper, chives
Taken from www.epicurious.com/recipes/member/views/parsnip-potato-mash-51615191 (may not work)