Mashed Potatoes and Parsnips with Chives and Parsley

Ingredients

• 1 1/2 pounds parsnips
• 1 1/2 pounds yukon gold potatoes
• 2 teaspoons Salt
• 4 1/2 cups water
• 2 Tbsp unsalted butter
• 1/2 teaspoon salt
• 1 Tbsp chopped parsley
• 1 Tbsp chopped chives
• 1/8 teaspoon freshly ground black pepper

Directions

1. Peel the parsnips, then slice them across into 1/2-inch medallions. Peel the potatoes and chop them into pieces about 1 to 1 1/2-inch.
2. Put the parsnips and potatoes in a medium saucepan, add enough water to cover, and stir in 2 teaspoons salt. Bring the pot to a gentle simmer, then lower the heat, put on the lid, and cook for 10 minutes, until the pieces are tender enough to slip a fork through without much resistance.
3. Drain the vegetables, then tip them back into the still-warm pan. Cover the pan again and let them sit in the residual heat for 10 minutes so excess moisture can steam away.
4. Mash the parsnips and potatoes with a potato masher until they are well broken down and fluffy. Do not keep going too long, or the potatoes can turn gluey. Add the butter and salt, leaving out the salt if your butter is salted, and mash a bit more. Fold in the chopped parsley and chives, then season with black pepper and additional salt to taste.