6
  • 1lbparsnips
  • 2large russet potatoes
  • 2Tbspunsalted butter
  • 2Tbspmilk
  • Salt and pepper (to taste)
  • Optional: pinch of ground nutmeg; 1 1/2 tbsp chopped parsley
  1. Wash veggies. Peel and cut potatoes into ¼ inch pieces. Chop parsnips into ½ inch pieces.
  2. Cover potatoes with cold, salted water in a large pot, and bring to a boil. Boil for 5 minutes.
  3. Add parsnips and boil until vegetables are cooked through, 15-20 minutes. Drain and return to pot.
  4. Shake pot over hot burner to dry vegetables slightly. Add butter and milk. Mash with potato masher to desired consistency, then add salt and pepper (and nutmeg, if desired) to taste. Sprinkle with chopped parsley, if desired, and serve hot.
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