Parsnip Potato Puree

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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2 pounds parsnips, peeled, cut into 1-inch chunks

2 pound Yukon gold potatoes, cut into 1-inch chunks

Kosher salt

1 cup heavy cream

4 tablespoons (1/2 stick) cold unsalted butter


  1. Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
  2. Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
  3. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
  4. Drain the parsnips and potatoes and pass through a food mill.
  5. Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.
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