This recipe is from Season 3 of 5 Ingredient Fix


  • 2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped

  • 1 1/2 pounds parsnips (about 8 small), peeled and chopped

  • Kosher salt

  • 1/2 cup (1 stick) unsalted butter

  • 3/4 cup half-and-half

  • Freshly ground black pepper

  • Finely chopped chives, for garnish, optional


  • 1.

    Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.

  • 2.

    Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.

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