Aired March 17, 2011
4 medium parsnips, peeled and sliced 1 inch thick
1 cup milk
4 tablespoons butter, sliced
2 tablespoons finely chopped parsley
White pepper or finely ground black pepper, to taste
Place potatoes and parsnips in a pot, cover with water and bring to boil, salt water and cook to tender, drain and mash with milk, butter and season with parsley, salt and pepper.