Time: 45 minutes. Adding parsnips gives potatoes an earthy sweetness.
2 pounds parsnips, peeled and cut into 1-in. chunks
2 pounds Yukon Gold potatoes, peeled and cut into 1-in. chunks
6 tablespoons butter, melted*
1/2 cup hot half-and-half*
About 1 tsp. salt
About 1/2 tsp. freshly ground black pepper
How to Make It
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.
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.
*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.
Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.
Note: Nutritional analysis is per 1/2-cup serving.