Creamy Mashed Potatoes and Parsnips with Scallions Recipe

Put the potatoes, parsnips, garlic, and salt into a large pot. Add enough water to cover by 2 inches, then bring to a boil.

Reduce the heat to medium-low and simmer for 15 to 20 minutes uncovered until vegetables are tender when pierced with a fork.

Drain well, then press mixture through a potato ricer or food mill and return to pot. Discard any remaining solids. Alternately, mash well with a potato masher.

Return pot to stove over low heat. Add buttermilk and butter, then cook, stirring often, until the butter is melted and the mixture is well combined.

Fold in the scallions, then add salt and pepper to taste and cook until hot throughout. Transfer to a large bowl and serve.