Creamy Mashed Potatoes and Parsnips with Scallions

• 2 lb. russet potatoes
• 2 lb. parsnips
• 2 clove garlic
• 1 tbsp. salt
• 1 c. buttermilk
• 3 tbsp. butter
• 4 large scallions
• Freshly ground pepper

1. Put potatoes, parsnips, garlic, and salt into a large pot.
2. Add enough water to cover by 2 inches; bring to a boil.
3. Reduce heat to medium-low and simmer uncovered until vegetables are tender when pierced with a fork, 15 to 20 minutes.
4. Drain well, then press mixture through a potato ricer or food mill and return to pot; discard any remaining solids.
5. (Alternately, mash well with a potato masher.)
6. Return pot to stove over low heat.
7. Add buttermilk and butter; cook, stirring often, until butter is melted and mixture is well combined, 2 to 3 minutes.
8. Fold in scallions, then add salt and pepper to taste and cook until hot throughout, 1 to 2 minutes more.
9. Transfer to a large bowl and serve.

russet potatoes, parsnips, clove garlic, salt, buttermilk, butter, scallions, freshly ground pepper

Taken from www.delish.com/recipefinder/creamy-mashed-potatoes-parsnips (may not work)