Instructions
Place potatoes and parsnips in a medium saucepan and fill the pan with enough water to cover vegetables. Cook for 20 minutes, or until the potatoes and parsnips are tender. Drain and return to the pan.
While the potatoes and parsnips are cooking, heat milk and butter in a small pan over medium heat until butter is melted and milk is warmed through, about 3 minutes.
Add milk, butter, salt and pepper to potatoes and mash until the mixture is combined, but there are still small chunks. Serve warm.
Note:
Parsnips take longer to cook than potatoes, so cutting them smaller ensures that they will be done at the same time.
