Mashed potatoes with parsnips

Ingredients:

• 1.8 kg of potatoes
• 0.9 kg. parsnip
• 1 cup heavy cream
• 55 g butter
• 2 tbsp chopped chives

Preparation:

1. Peel and cut the potatoes and parsnips into equal pieces. Place them in a large saucepan, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are tender, about 20-30 minutes.
2. Meanwhile, heat the cream and butter in a small saucepan over low heat. When the vegetables are done, drain them thoroughly. Return the pan to medium heat. Stir gently to evaporate any remaining water; be careful not to burn the vegetables.
3. While the potatoes and parsnips are still warm, press them through a potato masher or strain them through a sieve into a bowl. Add a little warm cream and whisk with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.