Creamy Mashed Potatoes and Parsnips

Ingredients

• 4 pounds Yukon gold potatoes, peeled and cut into chunks 
• 1 pound parsnips, peeled and cut into chunks
• 1 cup milk, hot
• 6 tablespoons unsalted butter
• Freshly ground white pepper
• Salt and pepper to taste

Instructions

Place potatoes and parsnips in a large pot, cover with water and bring to a boil. Reduce heat and summer until tender, 20 to 25 minutes. or until potatoes are very tender. Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer). Season with salt and pepper and serve.