Ingredients
1
medium parsnip (1/4 lb), peeled and cut crosswise into 1-inch pieces
1
large Yukon Gold potato (1/2 lb), peeled and cut into 2-inch pieces
Directions
1.
Cover parsnip and potato with cold water by 1 inch in a 3-quart saucepan, then add salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender, 10 to 15 minutes.
2.
Reserve 1/4 cup cooking water, then drain vegetables in a colander. Return vegetables to pan and coarsely mash with a potato masher or a fork, discarding any tough core from parsnip if necessary. Stir in butter, 2 tablespoons reserved cooking water, and salt and pepper to taste. Thin with additional cooking water if desired.
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