- 6 golden potatoes, peeled and quartered
- 1 pound parsnips, peeled and cut into inch pieces
- 1/3 cup heavy cream
- 1/4 cup buttermilk
- 2 tablespoons unsalted butter (preferably high fat)
- 1/2 tablespoons sea salt
- 1/4 tablespoons white pepper
Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart. Drain them, and transfer them to a large bowl. Meanwhile, heat the butter, cream and buttermilk in a nonreactive sauce pot. Add the cream mixture and the salt and pepper to the potatoes. If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined. If you like, run the mixture through a food mill in order to remove any lumps. Serve immediately.