Potato Parsnip Puree from Shannon Amelang

2 lb parsnips, peeled and cut into 1 inch pieces
2 lb potatoes, peeled and cut into 2 inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream (or go lighter and use milk)
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper

Cover parsnips and potatoes with cold water by 1 inch in a 6-to 8- quart pot, then add 1 tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

Drain vegetables in a colander. Put back in pot, combine w/cream mixture, and smash, or use mixer for creamier potatoes.

Cook's note: Potato parsnip puree can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450 F oven until hot, about 20 minutes, or in a microwave.