Peel and quarter 4-6 local 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.