Buttermilk Parsnip Mashed Potatoes

• 6 golden potatoes, peeled and quartered
• 1 pound parsnips, peeled and cut into inch pieces
• 1/3 cup heavy cream
• 1/4 cup buttermilk
• 2 tablespoons unsalted butter (preferably high fat)
• 1/2 tablespoons sea salt
• 1/4 tablespoons white pepper

1. Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart.
2. Drain them, and transfer them to a large bowl.
3. Meanwhile, heat the butter, cream and buttermilk in a nonreactive sauce pot.
4. Add the cream mixture and the salt and pepper to the potatoes.
5. If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined.
6. If you like, run the mixture through a food mill in order to remove any lumps.
7. Serve immediately.

golden potatoes, parsnips, heavy cream, buttermilk, unsalted butter, salt, white pepper

Taken from www.foodnetwork.com/recipes/buttermilk-parsnip-mashed-potatoes-recipe.html (may not work)