Potato Parsnip Purée
Ingredients
- 2 pounds parsnips, peeled and cut into 1-inch pieces
- 2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon plus 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 teaspoon black pepper
- a potato ricer or a food mill fitted with medium disk
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