Categories: Potatoes, Rachael Ray, Side Dish

Ingredients

• 6 medium potatoes, peeled and cubed
• 4 medium parsnips, peeled and sliced 1-inch thick
• Salt
• 1 cup milk
• 4 tablespoons butter, sliced
• 2 tablespoons flat leaf parsley, finely chopped
• White pepper or finely ground black pepper, to taste

Directions

1. Place the potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender. Drain and mash the potatoes and parnsips with milk and butter. Season with parsley, salt and pepper, to taste.

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