Mashed Potatoes and Parsnips from America's Test Kitchen

Parsnips- (1 lb for every 3 lbs of potatoes used), peeled and thinly sliced.
Potatoes- (golden are recommended, but I used red) peeled and sliced about ¼ inch thick. Rinse and drain.
Butter- (two tbsp are recommended, but I use 1 tbsp and 1 tbsp saffron oil)
chicken broth
milk (half and half recommended, but I use skim)
salt 
pepper
chives

In a medium sauce pan, melt butter and saute parsnips for 10-12 minutes until parsnips are amber in color. Add potatoes, salt and enough chicken broth to keep potatoes steaming. (When I made it, using one parsnip and 1 ½ lbs of potatoes, I ended up using ½ cup.) Cover and steam on low to medium heat for 30 minutes until potatoes are completely cooked. (I checked on mine frequently and added more broth when necessary. When it's done, it should be moist but not in need of draining.) Uncover and remove from heat. Let stand so any remaining liquid evaporates. Mash using potato masher. Add pepper and chives. (I use a small amount of chives- maybe a tsp- but it depends on taste. There is no need to go overboard because the parsnips already give the potatoes a lot of flavor.) Fold in warm milk (about ¾). Pour milk slowly as it is easier to add than to remove. Enjoy.