Parsnip Potato Mash
 
 
Ingredients
  • 2 pounds Yukon gold potatoes, peeled, cut into ½ -inch chunks
  • 1 pound parsnips, peeled, cut into ½ -inch chunks
  • Kosher salt and freshly ground black pepper
  • ½ cup milk
  • 8 tablespoons (1 stick) cold unsalted butter, divided
  • Dash of freshly grated nutmeg
Instructions
  1. Place the potatoes and parsnips in a large saucepan and cover with cold water. Season the water generously with kosher salt.
  2. Heath the pot over medium-high heat, bring the water to a boil, then reduce to a simmer. Cook the potatoes and parsnips until they can easily be pierced with a fork, about 30 minutes.
  3. While the potatoes and parsnips cook, place milk and 4 tablespoons butter in a small saucepan over medium heat. Bring mixture to a boil, turn off the heat, and reserve. Cut the remaining 4 tablespoons butter into tiny, pea-sized chunks and chill in the freezer.
  4. Drain the parsnips and potatoes, then return them to the hot saucepan. Stir them for a minute or two to remove any excess moisture, then pass through a food mill or potato ricer into a large bowl. Stir in the reserved milk and butter mixture, season with salt, pepper, and nutmeg, then stir to combine. Adjust seasoning if necessary.
  5. Just before serving, add the reserved chilled butter and give the mash a couple stirs to evenly distribute.
Recipe by Allons-Eat! at https://www.allonseat.com/potato-parsnip-mash/