1
["1. Peel and quarter parsnips and potatoes (1"" cubes approximately). You may want to cut the potatoes to larger sizes since they will soften up faster then the parsnips as they are boiled.", "2. If the core of the parsnip is really,really tough, cut out and discard. The core will soften up in the boiling step, but really tough cores may not.", "3. Bring a pot of water to boil. Enough to cover the potatoes and parsnips by about 2 inches. (add pinch of sea salt to water)", "4. Place the parsnips and potatoes into the water carefully, boil for approximately 8-10 minutes.", "5. Drain potatoes and parsnips outside of pot, retaining about 1 cup of boiling liquid separately. (Can be used to soften up the mashed dish later if desired)", "6. Place potatoes & parsnips into a medium bowl. Using a hand masher, begin to mash them together for about 1 minute.", "7. Add milk and a pinch of salt to mixture, then use a hand blender to bring it close to a puree. (If you don't have a hand blender or stick blender, you can transfer to a food processor, you'll just have more clean up to do.)", "8. If the mixture is too thick, use the boiling liquid that was set aside to thin out."]
