Yield
Serves 12 (6 to 7 cups)

How to Make It

Step 1

Put parsnips and potatoes in a medium pot with enough water to cover by 1 in. Bring to a boil over high heat, then cover, reduce heat, and simmer until tender, 8 to 12 minutes. Drain vegetables and return to pot. Cook vegetables, stirring, over low heat 1 to 2 minutes to cook off excess moisture.

Step 2

Mash vegetables in pot or beat in bowl of a stand mixer until very smooth. Stir in butter, half-and-half, and salt and pepper to taste.

Step 3

*For a nondairy kosher version, use extra-virgin olive oil in place of the butter and hot chicken broth in place of the half-and-half.

Step 4

Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.

Step 5

Note: Nutritional analysis is per 1/2-cup serving.

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