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.