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Mashed Potatoes and Parsnips


  • 6 medium potatoes, peeled and cubed
  • 4 medium parsnips, peeled and sliced 1-inch thick
  • Salt
  • 1 cup milk
  • 4 tablespoons butter, sliced
  • 2 tablespoons flat leaf parsley, finely chopped
  • White pepper or finely ground black pepper, to taste
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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.

Rachael Ray