Ingredients

1 Large leek, white stem only cut into ¼ inch slices
2 Russet potatoes peeled and cut into ¼ inch chunks
6 oz sliced mushrooms
4-5 cups (depending on desired thickness) water or vegetable stock
½ cup diced onion
1 tspn garlic powder
Salt and pepper
½ cup cream or 1 cup milk 

Heat butter over low heat in a large stock pot.  Cook onions with garlic until tender.  Add potatoes and leek and cook uncovered for 10 minutes, stir occasionally.

Add water or stock and bring to boil.  Reduce to simmer, add the mushrooms and continue cooking for another 10-15 minutes (until potatoes are tender).

Place ½ contents in blender and mix until pureed.  Repeat.  Add milk or cream then salt and pepper to taste.

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.