Courtesy of Kids Cook French, Quarry Press.

Serves 8. When boiling root vegetables, always start them in cold water. This will allow them to cook evenly and not be cooked on the outside and raw on the inside. Cut the potatoes and parsnips about the same size so they all cook at the same time.

2 pounds parsnips

½ pound russet potatoes

2 cloves peeled, whole garlic

3 tablespoons plus 1 teaspoon kosher salt

12 tablespoons room-temperature unsalted butter

½ teaspoon freshly ground white pepper

2 tablespoons heavy cream (optional but encouraged)

Peel and wash the parsnips and the potatoes. Cut into 1 & ½-inch chunks. Fill a large (12-quart) saucepan half full of cold water. Add the parsnips, potatoes, garlic, and 3 tablespoons of the salt. Bring to a boil and stir well. Turn the heat down to a low simmer.

Cook the parsnips, potatoes, and garlic until fork tender, approximately 30 minutes. Drain in a colander. Mash the vegetables with a hand masher or pass through a potato ricer or food mill.

Fold in the soft butter, 1 teaspoon of salt, and the pepper as needed. For an extra creamy and soft puree, add the cream.

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