Potato Parsnip Purée

Ingredients

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

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, ...

View full recipe at Epicurious