• 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.