Whipped Potatoes and Parsnips

makes about 4 cups

2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks

1/2 pound parsnips, peeled and thinly sliced

1 cup half-and-half

4 Tablespoons (2-ounces) unsalted butter, softened

2 scallions, thinly sliced

Kosher salt and freshly ground black pepper to season and taste

Place the potatoes and parsnips in a large pot and cover with cold water.  Season generously with kosher salt and bring to a boil.  Reduce the heat to a simmer and cook until the vegetables are tender and can easily be pierced with a paring knife, about 20-25 minutes.  

Drain the vegetables and force them through a ricer set over a large bowl.  Add the half-and-half and butter and whip the potatoes vigorously with a wooden spoon until light and fluffy.  Add the scallions and season with salt and pepper.  Serve immediately or set the bowl over a pot of simmering water, cover and keep warm until ready to serve.  Enjoy!

Printed from thegalleygourmet.net