Parsnip-And-Potato Puree - cooking recipe

Ingredients

3 lbs parsnips, peeled, cut into 1-inch pieces
2 large baking potatoes, peeled, quartered
1 cup milk
2/3 cup sour cream
5 tablespoons butter
salt

Preparation

In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.