Native to the Mediterranean, parsnips are similar in texture to turnips and shape to carrots; some people call parsnips white carrots. Both fruitier and nuttier than carrots, parsnips add a touch of earthiness and sweetness to traditional mashed potatoes.
1½ to 2 pounds new potatoes, peeled, if desired, and diced (about 12)
½ to ¾ pound parsnips, peeled and sliced
1 teaspoon kosher salt
½ to ¾ cup heavy cream
1. Place the potatoes and parsnips in a large pot, cover with cold water and bring to a boil over high heat. Cook until both are very tender, about 20 to 25 minutes.
2. Off heat, drain the water and mash with a fork or potato masher, gradually incorporating the salt and cream. If necessary, reheat over a very low heat. Transfer to a medium-size heated serving bowl and serve immediately.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)