- 1 pounds russet potatoes , scrubbed
- 1 pound parsnips (or rutabagas, celery root, carrots, or turnips), peeled and cut into 1 1/2 inch to 2 inch chunks
- 8 tablespoons unsalted butter (1 stick), melted
- 1 cup half-and-half (warm)
- 1 1/2 teaspoons table salt
- Ground black pepper
1. Place potatoes and parsnips (or whatever other root vegetable you choose to use) in large saucepan with cold water to cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes and vegetables are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.
2. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer along with root vegetables. Process or rice potatoes and vegetables into saucepan.
3. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, 1/4 cup at a time until desired consistency. Add salt, and pepper to taste. Serve immediately.
from Cooks Illustrated