Photo credit: Lisbeth Axell
- 6 medium potatoes, peeled and cubed
- 4 medium parsnips, peeled and sliced 1-inch thick
- 1 cup milk
- 4 tablespoons butter, sliced
- 2 tablespoons flat leaf parsley, finely chopped
- White pepper or finely ground black pepper, to taste
Place the potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender. Drain and mash the potatoes and parnsips with milk and butter. Season with parsley, salt and pepper, to taste.