3/4 lb. Russet potatoes, peeled, but into medium chunks
3/4 lb. cauliflower, cut into large flowerets
3/4 lb. Parsnips, peeled, cut into medium chunks
Salt and Pepper – be generous
1 stick butter, room temperature – maybe more
Starchy water from potatoes
1/2 cup whole milk or more
Parley chopped if desired
Place prepped vegetables into large pot with cold water. Season water well with salt. Bring vegetables to a boil and cook until fork tender, 15-20 minutes, check for doneness. When vegetables are done, reserve a few cups of the starchy water. Drain vegetables and place back into same pot over low heat. Using a hand blender, (that will give smoothest puree) ricer or potato masher, mash the vegetables. Add butter and some of the water, milk or both and blend until you get the consistency you want. Smooth is great. Taste and season with salt and pepper. Alternatively you can use heavy cream, for extra richness.
