- 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
- 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.
- Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
- Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.