Potato Parsnip Puree

1. 1

   In a large saucepan combine the potatoes, peeled and cut into 1 1/2-inch pieces, and the parsnips with salted cold water to cover, bring the water to a boil, and simmer the vegetables, covered, for 20 to 25 minutes, or until they are very tender.

2. 2

   Drain the vegetables, reserving 1 cup of the cooking liquid, and force them through the medium disk of a food mill or a ricer into a large bowl.

3. 3

   Add the butter, stirring until it is melted, and stir in the white pepper, salt to taste, and enough of the reserved cooking liquid to achieve the desired consistency.

4. 4

   The puree may be made 2 days in advance, kept covered and chilled, and reheated.

* Per serving · 4 servings · Values may vary.

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