2 pounds Idaho potatoes, peeled
1 pound parsnips, peeled
1 to 1 1/2 cups heavy cream
1/2 cup (1 stick) butter, at room temperature
Salt and fresh-ground black pepper, to taste
Makes about 6 cups.
Cut potatoes and parsnips into equal-size pieces and place in a large pot. Cover with water. Bring to a boil and cook about 15 to 20 minutes until very tender. Meanwhile, heat the cream in a saucepan over medium heat; do not boil.
Drain the vegetables. For a very smooth puree, cut the parsnip pieces in half lengthwise and remove and discard the cores. Put the vegetables into the bowl of a mixer with a whisk attachment. Beat on low speed to break up. With the mixer running, slowly add the warm cream to the potato mixture, beating and adding the amount of cream that brings the mixture to the consistency you like. Turn mixer to medium speed and beat in the butter, salt and pepper.
Nutritional information Per (1/2-cup) serving: 215 calories, 62 percent calories from fat, 15 grams total fat, 9 grams saturated fat, 47 milligrams cholesterol, 19 grams carbohydrates, 3 grams total fiber, 2 grams total sugars, 16 grams net carbs, 2 grams protein, 48 milligrams sodium.