Potato Parsnip Mash

This is a spectacular way to serve an old favorite a new way. Try it at least once. These go great with a roasted chicken.
½ lb. potatoes (I prefer Yukon gold or red)
1 lb. parsnips
½ c. dairy (cream, ½ and ½, milk, or buttermilk)
2 T. butter
1 T. chopped parsley
2 cloves smashed garlic (optional)
Peel the parsnips. Peel potatoes if you prefer. I usually leave ½ of the skins on. Cut potato and parsnips into 1 ½ inch pieces, so they all cook at about the same time. Add veggies to cold, salted water along with smashed garlic. Bring to a boil and cook for 15-20 minutes until fork tender. Drain and remove garlic.
Heat cream, and add the hot cream and cold butter to the veggies. Mash with a potato masher or rice with a ricer. Season with salt and pepper and enjoy.