1 large Yukon Gold or 1/2lbs of La Ratte potato if available
1/3 cup low fat 2% buttermilk
3tbsp unsalted butter, room temperature
1 tbsp creme fraiche or 1 tbsp heavy cream
1 tbsp granulated onion or onion powder
1 tbsp minced chives
1.5 tbsp kosher salt
1/2 tbsp ground cumin (optional)
1 tbsp grated Parmesan cheese (or to taste)
Equipment
8qt stockpot
stick blender (you can use a potato masher, but your results won't be as smooth as the blended version)
Prep
Peal the parsnips and roughly chop them
Peel the potato and rough chop into 1" cubes
Cut the butter into 1/2 inch cubes. Leave out at room temperature to soften. This will help it melt quickly.
Cooking Instructions
Bring a large 8qt saucepan of water to a boil
Add the potatoes and parsnips to the water
Boil for 15-20 minutes or until completely soft when pierced
Strain from water and let sit for 2-3 minutes. You want to drain as much water as possible.
Transfer everything to a mixing bowl
Add the half of the buttermilk and all of the butter. Stir to combine while paying attention to the consistency. You don't want it to be soupy, and you don't want it to be dry. Continue to add your liquid until you get close to the consistency you want. Then add the creme fraiche below.