Ingredients

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Instructions

Peel and cut the potatoes and
parsnips into even sized pieces. Put them into a large pot, cover them with cold water,
and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork
tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter
over low heat. When the vegetables are done drain them well. Put the vegetables back into
the pot over medium heat. Gently stir them to remove any excess moisture; be careful not

to burn them. While the potatoes and parsnips are still warm, press them through a potato
ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a
wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in
the chives. Serve immediately.