- 2 pounds Yukon gold potatoes
- 1 large parsnip
- 2 tablespoons butter
- 1/2 cup grated Asiago cheese
- 1/4 cup whole milk
- 1/2 teaspoon salt
- Pepper, to taste
Peel potatoes and cut into quarters. Peel parsnip and cut into small chunks (parsnip chunks should be slightly smaller than the potato chunks, as they take longer to cook).
Put potatoes and parsnips into a large pot of boiling water and cook until they are easily pierced with a fork. Drain. Return potatoes and parsnips to the pot and mash by hand with a potato masher. Add butter, cheese, milk, salt and pepper. Continue to mash until the desired consistency is reached.
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