Parsnip Ecrasse

6 medium parsnips
1 tablespoon butter
4 tablespoons half-and-half, warmed
1 tablespoon chopped parsley
Salt
Pepper

1. Peel the parsnips and dice into uniform cubes.
2. Cook parsnips in salted boiling water until tender.
3. Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.
Yield: Serves 6.
Copied from <http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html>