Mashed Potatoes & Parsnips
Creamy mashed potatoes and parsnip, shown here with cast iron steak and mushroom gravy.
  • 4 pounds gold potatoes 
  • 1 pound parsnips
  • Kosher salt and freshly ground black pepper
  • 1 cup heavy cream
  • 1/2 stick (1/4 cup) butter
    1 pound parsnips

Peel and cut the potatoes and parsnips into even sized pieces.

  1. Put them into a large pot, cover them with cold water, and add a large pinch of salt.

  2. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.

  3. Meanwhile, in a small pot gently heat the cream and butter over low heat.

  4. When the vegetables are done drain them well.

  5. Put the potatoes & parsnips back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.

  6. While the vegetables are still warm, mash them with a potato masher.

  7. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.

  8. Season with salt and pepper and gently stir in the chives. Serve immediately.