Ingredients

Makes 8 to 10 servings

　　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

　　

Special Equipment

a potato ricer or a food mill fitted with medium disk

　　

Step 1

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

　　

Step 2

Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

　　

Step 3

Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

　　Cooks' note:

　　Potato parsnip purée can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450°F oven until hot, about 20 minutes, or in a microwave.