Mashed Potatoes and Parsnips
- 12 ounce(s) (about 3 medium) Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 12 ounce(s) (about 3 medium) parsnips, peeled and cut into 2-inch pieces
- Kosher salt
- 1 lemon
- 3/4 cup(s) milk
- 8 sprig(s) thyme
- 2 clove(s) garlic, smashed
- 2 tablespoon(s) unsalted butter
Place the potatoes and parsnips in a medium saucepan, add enough cold water to cover, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until just tender, 15 to 20 minutes.
Meanwhile, using a peeler, remove 4 strips of lemon zest and place in a small saucepan. Add the milk, thyme, garlic, and butter and bring the mixture to a boil. Reduce heat and simmer for 2 minutes; remove from the heat.
Drain the vegetables and return to the pot. Strain the milk mixture into the pot with the vegetables and mash to desired consistency. Squeeze in 2 tablespoons lemon juice, season with 1/2 teaspoon each salt and pepper, and mix to combine.