Ingredients

5   medium (about 1 3/4-pound) Yukon gold potatoes 1   large parsnip, peeled, cut into 3 or 4 chunks 4   medium carrots, peeled, quartered 4   large cloves garlic, peeled .667   cup(s) heavy cream 3   tablespoon(s) unsalted butter 1   teaspoon(s) kosher salt .25   teaspoon(s) ground white pepper

Description

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