Parsnips add a little sweet and earthy spice to mashed potatoes.

• Put the potatoes and parsnips in a 6- to 8-quart pot, cover by about 3 inches with cold water, add 1 Tbs. salt, bring to a boil, and cook until the potatoes are easily pierced with a fork, about 20 minutes after the water begins to boil.
• Drain the potatoes and parsnips, put them back into the pot with the oil, and coarsely mash with a potato masher. Fold in the broth, crème fraîche, nutmeg, 2 tsp. salt, and ¼ tsp. pepper. (If you prefer a smoother texture, whip with a hand mixer on medium-high until light and fluffy, about 1 minute.)
• Season to taste with salt and pepper.

TIP: To add a burst of flavor to this mashed potato, serve with your favorite Filippo Berio Pesto!