Mashed Potatoes And Parsnips

• 2 cups:chopped peeled parsnip
• 2 cups:cubed peeled baking potato
• 1/2 cup:half-and-half or non dairy substitute
• 2 teaspoons:butter or margarine
• 3/4 teaspoon:kosher salt
• 1/4 teaspoon:coarsely ground black pepper

Preparation

1. Place parsnip and potato in a saucepan, and cover with water.
2. Bring to a boil. Reduce heat, and simmer 10 minutes or until very tender. Drain and return to pan.
3. Add remaining ingredients; mash with a potato masher to desired consistency. Serves 4.

Cut the parsnips smaller than the potatoes so they will finish cooking at the same time.