Servings:
Makes 4 to 6 servings
Ingredients
- 2 pound parsnips, peeled, cut into 1-inch chunks
- 2 pound Yukon gold potatoes, cut into 1-inch chunks
- 1 cup heavy cream
- 4 tablespoon cold unsalted butter (1/2 stick)
Preparation
Baking Directions:
Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water.
Season the water generously with salt and taste it to make sure the water is seasoned appropriately.
Bring the water to a boil and reduce to a simmer.
Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
In a small saucepan, bring the heavy cream to a boil.
Turn off the heat and reserve.
Drain the parsnips and potatoes and pass through a food mill.
Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream.
Stir vigorously to combine.
Repeat the process with the remaining butter and heavy cream.
Taste and adjust the seasoning if needed.
