Ingredients
Preparation
Step 1
Place the potatoes and parsnips in two medium sauce pots. Add 1 tablespoon salt to each pot, and then fill the pots with cold water. Bring both pots to a boil over high heat, then turn down the heat and simmer until tender.
Step 2
When the potatoes and parsnips are cooked through, strain them and set them aside to cool for a moment. In a small saucepan, heat the cream and milk together, and then turn off the heat. Pass the potatoes and parsnips through a food mill or potato ricer, and transfer to a heavy-bottomed pot. Stir over medium heat with a wooden spoon to dry them out. Then, slowly, add in the chunks of butter, stirring all the while with the wooden spoon. Season with 2 teaspoons kosher salt.
Step 3
When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth purée. Taste for seasoning and pass through a fine-mesh tamis if you like.
Note
Step 4
At the restaurant, we pass this mixture twice through a fine-mesh tamis or strainer, using a rubber spatula to push it through. This makes an extremely smooth purée. You can skip this step if you want a more rustic-style parsnip purée.
