2 lb. boiling potatoes
1 lb. parsnips
5 tbsp. unsalted butter
3/4 to 1 c. buttermilk, warmed
1/4 c. minced fresh parsley
1/4 c. minced fresh chives
1/2 tsp. salt
1/2 tsp. cracked black pepper

Peel potatoes and cut into 1-inch cubes. Peel parsnips and slice into 1/2-inch rounds. Combine potatoes and parsnips in large saucepan, cover with water, and bring to boil. Cook until fork-tender (20-25 minutes).

Drain potatoes and parsnips in colander. Melt butter in same saucepan and return potatoes and parsnips. Mash, slowly, adding enough buttermilk to make it light. Blend in parsley and chives. Season with salt and pepper.

Makes 8 servings.

Submitted by: Belle