Mashed Parsnips and Scallions

• 1 pound parsnips, peeled and cut into 2-inch lengths
• 1 large Idaho potato (about 8 ounces), peeled and sliced
• 1 1/2 inches thick
• Salt
• 1 bunch scallions, including tender greens, trimmed, cleaned, and sliced thin (about 1 cup)
• 1/2 cup milk
• 4 tablespoons unsalted butter
• 1 teaspoon grated lemon zest
• Freshly ground black pepper

1. Pour enough cold water over the parsnips and potatoes in a 3- to 4-quart saucepan to cover them by three fingers.
2. Season generously with salt and bring to a boil over high heat.
3. Cook until tender, about 15 minutes.
4. Add the scallions and cook 3 minutes.
5. Meanwhile, heat the milk and butter in a saucepan over low heat until the butter is melted.
6. Drain the vegetables thoroughly and return them to the empty pot.
7. Mash the vegetables with a potato masher, gradually adding the milk and butter, to a smooth texture.
8. Stir in the lemon zest and season to taste with salt and pepper.
9. Serve immediately.

parsnips, potato, salt, scallions, milk, unsalted butter, lemon zest, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/mashed-parsnips-and-scallions-375223 (may not work)