Parsnip and Potato Sauce

• 5 ounces white potatoes, peeled and cut into 1/4-inch dice (2 small)
• 5 ounces parsnips, peeled and cut into 1/4-inch dice (2 small)
• 1/4 cup milk
• Coarse sea salt or kosher salt
• 1 tablespoon butter

1. In a medium saucepan, combine the potatoes, parsnips and milk.
2. Add enough water to barely cover the vegetables.
3. Season with salt, cover and heat to simmering over medium heat.
4. Cook until the vegetables are very soft, about 15 minutes.
5. Transfer vegetables and cooking liquid to a food processor or blender and process until smooth, adding more water or milk if necessary to make mixture the consistency of a vanilla sauce.
6. (To mash vegetables by hand, remove them with a slotted spoon to a bowl and crush to a puree using a potato masher and then stir in cooking liquid.)
7. Adjust seasoning and whisk in the butter.

white potatoes, parsnips, milk, salt, butter

Taken from cooking.nytimes.com/recipes/11618 (may not work)