Active Time

　　20 minutes

　　Total Time

　　50 minutes

　　

Ingredients

Makes 6 servings

　　1 1/2 lb leeks (white and pale green parts only), chopped

　　5 tablespoons unsalted butter

　　1 lb russet (baking) potatoes

　　2 lb parsnips, peeled, quartered lengthwise, woody cores discarded, then cut crosswise into 1/2-inch pieces

　　2 cups water

　　1 1/2 teaspoons salt

　　1/4 teaspoon white pepper

　　1/8 teaspoon freshly grated nutmeg

　　1 tablespoon finely chopped fresh flat-leaf parsley

　　

Step 1

Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.

　　

Step 2

Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.

　　

Step 3

While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.