Mashed Potatoes and Parsnips by Lefty Spoon

russet potatoes, parsnip, half-and-half or whole milk, sour cream, butter, fine sea salt, black pepper

Cook Time: 15 min
Total Time: 15 min

– 1 pound russet potatoes (peeled and sliced into 3/4-inch-thick rounds)
– 1/2 pound parsnips (peeled and sliced into 3/4-inch-thick rounds)
– 1/2 cup half-and-half or whole milk
– 1/4 cup sour cream
– 2 tablespoons unsalted butter
– 3/4 teaspoon fine sea salt
– 1/4 teaspoon ground black pepper

Cook Time: 15 min
Total Time: 15 min