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3 pounds (6-8 medium) russet or Idaho potatoes, peeled
2 parsnips, peeled
1 stick (1/2 cup) butter
1 cup whole milk
ground Gefen Black Pepper
parsley, as a garnish
Place the potatoes and parsnips in a large dairy pot and fill it with cold water to 1 inch above the vegetables. Bring to a boil and stir in 1 tablespoon of salt. Cook uncovered for 30 to 45 minutes, or until a knife pierces through the potatoes.
Meanwhile, in a saucepan, melt the butter over medium heat, whisking until foamy and brown bits appear on the bottom of the pan. Remove from heat and continue whisking another 30 seconds. (Enjoy the heavenly nutty aroma!) Set aside.
Drain the potatoes and parsnips in a colander, return to the pot and mash them using a ricer, food mill, or masher.
Stir in the butter, milk, and salt and pepper to taste. Garnish with parsley and serve warm.
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