Parsnip and Potato Mash

From Oxbow archive

The parsnips add a wonderful sweetness to mashers. I like to use equal parts parsnips to potatoes, because I love snips. But a ratio with more potatoes will be a little lighter.

  • 2 large Potatoes
  • 1-2 Parsnips
  • 1/4 C Heavy cream, heated
  • 1/2 stick Cold butter, cut into pats
  • Freshly chopped parsley

Peel potatoes and scrub the parsnips, and cut into chunks. Put both in a large stock pot and add water to not quite cover, and season generously with salt. Bring to a boil and cook until fork tender, about 20 minutes and strain, reserving some of the liquid. Pass through a food mill into your soup pot. Add about 1/4 of the hot cream and 2 pats of butter and stir with gusto until cream and butter are thoroughly combined, repeat until all the cream and butter are incorporated. Note: if you would like to cut down on the fat you can use the reserved cooking water for some of the cream. Season to taste with salt and freshly ground pepper and garnish with parsley.