Source:
FamilyTime Community
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4 tablespoons unsalted butter
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2 small leeks, white parts only, washed well, thinly sliced crosswise
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1 pound parsnips, peeled, roughly chopped
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1 pound Idaho potatoes, peeled, roughly chopped
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3 cups cold water
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1/2 cup milk
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Salt and pepper
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~Melt 2 tablespoons butter in a large saucepan over medium heat. Add leeks, and cool stirring occasionally, until softened, about 4 minutes. Add parsnips, cook and stir occasionally, until they begin to soften, about 5 minutes. Add potatoes and 3 cups cold water, bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
~Drain. Press hot parsnips and potatoes through ricer back into saucepan over low heat. Add remaining 2 tablespoons butter and milk, combine well. Season with salt and pepper and serve.
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