Mashed Parsnips with Lemon and Herbs

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

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  Kosher salt
  
  


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  2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  
  


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  1/4 cup crème fraîche
  
  


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  2 Tbs. unsalted butter
  
  


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  Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  
  


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  Freshly ground black pepper
  
  


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  1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture
  
  

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.