Potato Parsnip Purée

Ingredients

• 3 pounds russet (baking) potatoes
• ground white pepper
• 4 tablespoons unsalted butter
• 1 ½ pounds parsnips

In a large saucepan combine the potatoes, peeled and cut into 1 1/2-inch pieces, and the parsnips with salted cold water to cover, bring the water to a boil, and simmer the vegetables, covered, for 20 to 25 minutes, or until they are very tender. Drain the vegetables, reserving 1 cup of the cooki...

View full recipe at Epicurious