5 large potatoes (about 2-1/2 pounds), peeled and quartered
7 medium parsnips, peeled and cut into 1/2-inch slices
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon grated lemon zest
Directions
Place potatoes and parsnips in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Place vegetables in a large bowl. Add the cream, butter, thyme, salt and lemon zest; beat until smooth.