Ingredients

1.5 pounds of parsnips, peeled, cored and cut into chunks
2 Russet Potatoes, peeled and cut into chunks
1 Large leek (white stem only, cut in half lengthwise and washed)
1/2 - 2/3 cup of warmed milk
1 tablespoon of butter

Preheat oven to 500 degrees.  

Place potatoes and parsnips in water and bring to boil for about 10-12 minutes.

Cut leek in half crosswise, and bake in the oven for about 15 minutes turning occasionally to ensure they cook evenly.  When cooked, chop and set aside.

Drain potatoes and parsnips when done cooking.  Return to pan over low heat and add butter. 

Mash and add milk until you reach your preferred texture.  Add salt and pepper to taste.