Peel the parsnips. Cut them crosswise into ½-inch thick
medallions. Peel the potatoes and cut them into 1 to 1 ½-
Place into a medium saucepan, cover with water, add two
teaspoons of salt. Bring to a simmer, reduce the heat, cover
and let cook for 10 minutes, until a fork can pierce easily.
Drain and return the parsnips and potatoes to the warm
pan. Cover and let steam in the heat of the pan for 10
Using a potato masher, mash the parsnips and potatoes
until nicely mashed. Don’t over mash or they will be gluey.
Add butter and salt (omit salt if using salted butter), and
mash some more. Stir in the chopped parsley and chives.
Add black pepper and more salt to taste.