Mashed Potatoes & Parsnips

Late summer farm stand fare. Delish.

Peel and quarter 4-6 local Valley potatoes.

Peel and slice 3 parsnips into small diagonal chunks.

Cover with water in a large saucepan.

Season with a generous amount of cracked black peppercorns and a little kosher salt.

Cover and bring to boil until potatoes and parsnips are very tender.

Uncover and simmer until water is almost gone.

Add 3+ tablespoons butter and chives to taste.

Let simmer until water is completely evaporated and vegetables brown up a bit.

Mash with a hand tool until blended. Savory side dish.

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