Ingredients Jump to Instructions ↓

  1. 4 Tbsp. unsalted butter

  2. 2 small leek s, white parts only, washed well, thinkly sliced crosswise

  3. 1 pound parsnip s, peeled, roughly chopped

  4. 1/2 c. milk

  5. coarse salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Melt 2 Tbsp. butter in a large saucepan over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boi. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.

  2. Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 Tbsp. butter and milk, and combine well. Season with salt and pepper and serve.


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