Parsnips, which look a bit like cream-colored carrots, add flavor and texture to otherwise traditional mashed potatoes. Stir in a handful of chopped green onions or grated cheddar cheese before serving, if you like.
- 4 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- 1 cup milk, warm
- 6 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
Place potatoes and parsnips in a large pot, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 20 to 25 minutes. Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer). Season with salt and pepper and serve.
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