Puree of Parsnips (or Celery Root) and Potatoes

• 1 large parsnip, or an equivalent sized portion of a large celery root
• 1 equal-sized mealy baking potato*
• Salt
• 2 teaspoons butter
• A little heavy cream

1. Peel the parsnip or celery root, and cut it into large chunks.
2. Do the same with the potato.
3. Boil both in lightly salted water to cover until tender.Drain (and remove, if necessary, excess potato).
4. Mash the root vegetable and potato together in the cooking pot, using either a hand masher or an immersion blender.
5. Add salt, butter, and cream to your liking.
6. *Baking potatoes, such as the russet, are best for mashing, but they are apt to be so huge when you buy them individually that youll probably use only half.
7. Since you want equal amounts of root vegetable and potato for this puree, just remove the additional potato after youve boiled it and use for another purpose.
8. Or make more of the dish than you need, and create a lovely soup with the leftovers.

parsnip, baking potato, salt, butter, heavy cream

Taken from www.epicurious.com/recipes/food/views/puree-of-parsnips-or-celery-root-and-potatoes-378408 (may not work)