Mashed Parsnips & Potatoes with Herbs

INGREDIENTS

1 ½ pounds parsnips
1 ½ pounds Yukon gold potatoes
4 ½ cups water
2 teaspoons salt
2 tablespoons unsalted butter
½ teaspoon salt
1 tablespoon chopped parsley
1 tablespoon chopped chives
teaspoon freshly ground black pepper

DIRECTIONS

1. Peel parsnips. Cut crosswise into 1/2-inch thick medallions. Peel potatoes. Cut them 1 to 1 1/2-inch pieces.
2. Place into medium saucepan. Cover with water. Add 2 teaspoons salt. Bring to a simmer, reduce heat, cover and cook for 10 minutes, or until easily pierced with a fork. Drain and return parsnips and potatoes to warm pan. Cover and let steam in the heat of the pan 10 minutes.
3. Using potato masher, mash parsnips and potatoes until nicely mashed. Add butter and salt and mash. Stir in chopped parsley and chives. Add black pepper and more salt, to taste.