Potato Parsnip Purée

Ingredients

• 1 potato ricer or a food mill fitted with medium disk
• ¼ teaspoon black pepper
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3 ½ teaspoons salt
• 2 pounds russet (baking) potatoes
• 2 pounds parsnips

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes. Meanwhile, bring cream, butter, pepper, ...

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