Recipe courtesy of Leonard P Russo

Buttermilk Parsnip Mashed Potatoes

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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


  1. 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.
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