Rough-Mashed Parsnips and Potatoes

1. 1

   Combine potatoes, parsnips and bay leaf in medium saucepan.

2. 2

   Add enough cold water to cover vegetables.

3. 3

   Bring to boil.

4. 4

   Reduce heat to medium and simmer until vegetables are very tender, about 20 minutes.

5. 5

   Drain well; discard bay leaf.

6. 6

   Return vegetables to same saucepan.

7. 7

   Add 1/2 cup milk and mash vegetables to coarse puree.

8. 8

   Add more milk, if desired.

9. 9

   Season to taste with salt and pepper.

10. 10

    Transfer to bowl.

11. 11

    Drizzle with melted butter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.