Mashed Potatoes & Parsnips

Course: Side Dishes - Potatoes, Side Dishes - Vegetables

Peel and dice equal amounts by weight of potatoes and parsnips. Make sure to dice both the same size so that they cook at the same rate.
Combine the diced potatoes and parsnips in large pot of boiling, salted water and cook until tender. Drain.
Return vegetables to the pot and add butter and milk. Whip the potatoes and parsnips using an electric hand mixer.
Taste and add more butter or salt as needed. Continue to add more milk as necessary to achieve the desired consistency. It's ok if the mixture isn't entirely smooth; I actually like a few little chunks of parsnips remaining.
When you are happy with the taste and consistency, add either chopped fresh chives or parsley, as desired.