Ingredients
1lbsrusset,peeled and cut into 2-inch pieces
1lbparsnips,peeled and cut into 1-inch pieces
3clovesgarlic
1sprigrosemary
½tbspsalt,plus more to taste
¼cuplight sour cream
¼cupMilk
1tbspunsalted butter
pinchblack pepper
Preparation
Cover potatoes, parsnips, and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered.
Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
Drain vegetables in a colander.
Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.
