Potato, Parsnip, and Scallion Mash

1. 1

   Peel the baking potatoes, cut them in half, and submerge them in a pan of cold water to cover.

2. 2

   Bring to a boil and cook 20 minutes, then add the parsnips and cook another 20 minutes, until both are tender.

3. 3

   If the parsnips are getting too soft, fish them out of the pot with a wire sieve.

4. 4

   When both the potatoes and parsnips are done, put them through a ricer, or strain and mash them in a bowl, with the butter and salt.

5. 5

   Fold in the scallions.

6. 6

   If the mash has to wait a little while before being served, put the bowl in a skillet with a small amount of boiling water, and simmer to keep warm.

* Per serving · 4 servings · Values may vary.

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