Potato Parsnip Puree

• 2 pounds parsnips, peeled and cut into 1-inch pieces
• 2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon plus 1/2 teaspoon salt
• 1 cup heavy cream
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 teaspoon black pepper
• Special equipment: a potato ricer or a food mill fitted with medium disk

1. Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered.
2. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
3. Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
4. Drain vegetables in a colander.
5. Force warm vegetables through ricer into cream mixture, then stir to combine well.

parsnips, russet, salt, heavy cream, butter, black pepper, potato ricer

Taken from www.epicurious.com/recipes/food/views/potato-parsnip-puree-108746 (may not work)