POTATOES (MASHED) AND PARSNIPS

4 lbs. russet taters, peeled
l-l/2 lbs. parsnips, peeled
l/2 cup butter
2 green onions, chopped
2 garlic cloves, chopped
l-l/2 cups milk
Cut taters and parsnips into l-l/2″ pieces. Add to large pot of salt
ed water & boil until very tender, about 20 mins. Drain well. Melt
butter in same pot over low heat. Add onions & garlic & saute l min.
Add milk & bring just to simmer. Add taters & parsnips to pot; mash
until smooth. Season with s & p. (Can be prepared 2 hrs. ahead. Let
stand at room temperature.) Cook mashed potato mixture over low heat
until very hot & reduced to desired tgghickness, stirring.
transfer to bowl and serve. l0 Servings. Bon Appetit Nov.’91