Parsnip and Potato Mash

• porce: Yields: 6

Ingredience

1 1/2 lb. yellow potatoes (about 5 medium), peeled and cut into 2-in. pieces

1 1/2 lb. parsnips (about 4 medium), peeled and cut into ¼-in. pieces

Kosher salt and pepper

6 tbsp. unsalted butter

1 1/2 c. whole milk

12 sprigs thyme

4 cloves garlic, smashed

Pokyny

Place potatoes and parsnips in a large saucepan, add enough cold water to cover, and bring to a boil. Add 1 tsp salt; reduce heat and simmer until just tender, 15 to 20 minutes. Drain and return to pot.

Meanwhile, melt butter in a small saucepan on medium until foaming. Cook, stirring, until butter is golden brown, 5 to 6 minutes.

Add milk, thyme, and garlic and simmer 2 minutes. Remove from heat.

Use a food mill, ricer, or masher to mash vegetables. Discard thyme from milk mixture, then fold mixture into vegetables and season with 1/2 tsp each salt and pepper.