2 pounds Yukon gold potatoes, peeled and quartered
1/2 c butter
3/4 pound parsnips, peeled and cut into 1-inch pieces (thick parts halved)
3/4 cup whole milk
1 tablespoon coarse salt
3 tsp Good Karma seasoning blend
Freshly ground pepper
Place potatoes and parsnips in a large pot and cover with cold water by 3 inches. Add a heaping tablespoon salt and bring to a boil over medium high heat. Cook until vegetables are completely tender, about 15 minutes. Drain in a colander; let vegetables sit in colander to “steam dry” for 5 minutes.
2Heat butter and milk in a small saucepan over medium low; remove from heat. Return vegetables to pot and coarsely mash with a potato masher. Add milk and butter and Good Karma seasoning to mixture; continue to mash potatoes while incorporating the liquid. Season mash with salt and pepper.
