Truffled Parsnip-Potato Mash

Place potatoes and parsnips in a large pot and add cold water to 1 inch above the potatoes. Stir in 1 teaspoon salt. Cover and bring to a gentle boil. Cook for 15 to 20 minutes or until tender. Drain; return potatoes and parsnips to pot.

In a medium saucepan heat cream and butter over medium heat until butter is melted; set aside. Using a potato ricer, press potatoes and parsnips into a large bowl. Add cream mixture; stir to blend. Fold in truffle oil and chives. Season to taste with salt and pepper.