recipe by Cathie Trogdon

1 pounds russet potatoes, scrubbed, but not peeled cut into 2” chunks

1 pound parsnips (or peeled rutabagas, peeled celery root, carrots, or turnips), peeled and cut into 2” chunks. 

8 tbsps unsalted butter (1 stick), melted 

1 cup half-and-half (warm)*

1 1/2 tsps table salt  

 Ground black pepper  

*Most root vegetables are more watery than potatoes, so you may need less than the full cup of half-and-half if you are using mostly root vegetables. 

1. Place potatoes and whatever other root vegetable you choose to use in large saucepan with cold water to cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes and vegetables are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.

2. Mash potatoes and vegetables into saucepan.

3. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, 1/4 cup at a time until desired consistency. Add salt, and pepper to taste. Serve immediately.

Variations:  

Horseradish Mash -- Add 2 tbsps or more of grated fresh or prepared horseradish to mashed root vegetables

Serves 4 to 6