Ingredients:

1 lb. potatoes, peeled and rough-chopped
4 lbs. parsnip, peeled and rough-chopped
1/2-gallon milk
2 bay leaves
1 cup cream
1/4-cup butter
salt
white pepper
1 tsp. prepared horseradish

Directions:

1. Peel and chop potatoes and parsnip
   
2. Place potatoes and parsnips in a large saucepan and pour in the milk. Add enough water as needed to cover the vegetables.
   
3. Add the bay leaves.
   
4. Cook on medium heat for about 40 minutes until parsnips are tender.
   
5. Pour off the liquid and remove bay leaves.
   
6. Using a potato ricer or food mill, process the vegetables.
   
7. Warm 1/2-cup cream in a saucepan and add to vegetable mixture with the butter, salt and pepper.
   
8. Mix and adjust thickness with cream as needed.
   
9. Add the horseradish and mix, be careful not to over mix.
   
10. Hold warm until dinner.

Recipe courtesy of Chef Zane Holmquist
Stein Eriksen Lodge
7700 Stein Way
Park City, UT 84060
800-453-1302
www.steinlodge.com