Sheila Lukins’ hot holiday mashed potatoes

Cut the parsnips in half lengthwise and then in half crosswise. Place them in a large pot and add the broth, 4 cups water, and 1 tablespoon of the lemon juice. Bring to a boil. Then reduce the heat to medium and simmer until the parsnips are very tender, about 20 minutes.

While the parsnips are cooking, melt the butter in the cream in a small saucepan over low heat.

Drain the parsnips well, place them in a food processor, and puree, adding the cream mixture through the feed tube while the machine is running.

Transfer the pureed parsnips to a serving bowl.

Add the lemon zest, the remaining lemon juice, and the dill. Season with salt and pepper. Serve immediately.

Note: This dish can be prepared up to 6 hours ahead, covered, and refrigerated. Reheat it, covered, in a 350 F oven for 15 to 20 minutes.

Place the potatoes in a large pot and add cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are very tender, about 20 minutes.

While the potatoes are cooking, prepare the apples: Melt the 3 tablespoons of butter in a large nonstick skillet over low heat. Add the apples and cook, stirring, until they have softened, about 10 minutes. Sprinkle the sugar over the apples and continue to cook, shaking the pan, until they are caramelized but not burned, 2 to 3 minutes.

Set the apples aside.

Heat the half-and-half in a small saucepan over medium-low heat until bubbles just begin to form around the edges (do not let it boil). Set the pan aside.

Drain the potatoes well and return them to the pot. Place the pot over very low heat and shake it for about 1 minute to dry the potatoes well.

Transfer the potatoes to a bowl, and add the 8 tablespoons of butter. Using a ricer, a potato masher, or a large fork, mash the potatoes with the butter. Stir in the half-and-half, and season generously with coarse salt and black pepper. Fold in the reserved apples. Serve immediately.