Parsnip Mashed Potatoes

• 2 pounds parsnips, peeled and cut into 1-in. chunks
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-in. chunks
• 6 tablespoons butter, melted*
• 1/2 cup hot half-and-half*
• About 1 tsp. salt
• About 1/2 tsp. freshly ground black pepper

1. Put parsnips and potatoes in a medium pot with enough water to cover by 1 in. Bring to a boil over high heat, then cover, reduce heat, and simmer until tender, 8 to 12 minutes. Drain vegetables and return to pot. Cook vegetables, stirring, over low heat 1 to 2 minutes to cook off excess moisture.
2. Mash vegetables in pot or beat in bowl of a stand mixer until very smooth. Stir in butter, half-and-half, and salt and pepper to taste.
3. *For a nondairy kosher version, use extra-virgin olive oil in place of the butter and hot chicken broth in place of the half-and-half.
4. Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.
5. Note: Nutritional analysis is per 1/2-cup serving.

parsnips, potatoes, butter, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/parsnip-mashed-potatoes-0 (may not work)