4 Parsnips, Peeled And Cubed
3 Small White Potatoes, Peeled And Cubed
¼ Cup Half-And-Half®
5 Tablespoons Unsalted Butter
1 Teaspoon Kosher Salt or To Taste
¼ Teaspoon Pepper
Step 1 Preheat oven to 375 degrees F (190 degrees C).
Step 2 Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
Step 3 Mix milk, 3 tablespoons butter, with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
Step 4 Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned. Serves 6