1 pound yams (approximately 1 large), scrubbed, peeled, blemishes removed, cut into 1-inch cubes

1 pound parsnips (approximately 3), peeled, cut into 1-inch cubes

kosher salt, as desired

1/2 cup warm milk or cream

1/3 cup low-fat sour cream

2 tablespoons unsalted butter

kosher salt, as desired

Method:

1.   In a large saucepan with room temperature salted water (see kitchen note), add yams and parsnips. Bring to a boil and cook until fork tender, approximately 20 minutes.

2.   Drain and transfer to a tempered blender, like Vitamix. Add milk, sour cream, butter and a pinch of salt. Secure the lid and replace the plastic venting cap with a kitchen towel draped over the top to allow steam to release without the splatter. Blend on low then high until smooth being careful to not over-mix.

3.   If desired, adjust the consistency with additional sour cream, milk or butter, and seasoning with salt and pepper to taste.

4.   Serve while hot!

Kitchen Note:  Salting your water helps season potatoes as they cook. Start with a large pinch of salt knowing you can always add more as you go.