Yield: Up to 8 servings
Bring roughly eight cups of salted water to a boil, and turn heat down to a simmer. (Salt water like pasta.)
In a small pot, gently simmer milk with white pepper, bay leaf, and salt to taste. Do not let milk boil, just let it get warm enough for flavors to infuse.
Peel parsnips and cut them into 1-inch pieces. Cook parsnips in water until they are tender and easily pierced with a knife or fork.
With a slotted spoon, remove cooked parsnips from water and place them in a strainer.
Peel potatoes and cut them into 1-inch pieces.
Add potatoes to parsnip water and cook them until they are tender as well and then strain.
In a large mixing bowl, combine parsnips, potatoes, warm milk, and crema. (Remove bay leaf from milk first.)
Mash by hand with a potato masher or use an immersion blender until everything is throughly mixed and you have reached a desired consistency.
Add extra milk or cream for a smoother consistency.
Serve with extra butter and gravy.
Do not over-mix, this will activate the starch in the potatoes and make the consistency too thick and sticky. Crema Mexicana can be found at most grocery stores in the dairy section. If you cannot find it, try thinning some regular sour cream with milk. Crème fraîche is also a good substitute. For an extra savory flavor, add a large tablespoon of garlic confit or bacon fat to the mash.