Ingredients
- 3 large russet potatoes (2 1/2 lb.), peeled, halved and cut into 1/4-inch pieces
- 2 pounds parsnips, peeled and cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream or milk
- Salt and pepper
- Pinch of ground nutmeg, optional
- 1 to 2 Tbsp. chopped fresh parsley, optional
Description
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