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Rach cooks potatoes, parsnips and garlic all at once for ease—her trick? Cut the parsnips smaller than the potatoes so they take the same amount of time to cook!
- 3 large parsnips (about 1 pound), peeled and cut into 1-inch cubes
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into cubes that are a little larger than the parsnips
- 4 large cloves garlic, crushed and peeled
- 1 cup whole milk, half-and-half, or heavy cream
- 2 tablespoons butter
- White pepper or finely ground black pepper
- About ¼ teaspoon freshly grated nutmeg
- Chopped chives or parsley, for serving
In a large pot, cover the parsnips, potatoes and garlic with a couple inches of cold water. Bring to a boil over high, season generously with salt, and cook until tender, 20 to 25 minutes.
Meanwhile, in a small pan, heat the milk and butter over low until the milk is warm and the butter melts.
Drain the vegetables. For a smooth mash, pass the vegetables through a food mill. For a more rustic mash, transfer the vegetables to a large bowl and smash with a potato masher. Stir in the milk mixture; season with salt, pepper and nutmeg.
Transfer to a serving bowl and top with chives or parsley.