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Bring chicken broth and water to a boil
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Peel and chop into chunks the potato and parsnips and add to the boiling broth.
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In a small sauce pan on low heat add butter and thyme. The butter will melt and the thyme will infuse flavor into the butter.
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Cook parsnips and potatoes until tender.
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Drain vegetables in a colander.
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Place vegetables back into the hot pan and add milk and infused butter.
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With a hand mixer whip until smooth.
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Serve immediately with a pat of butter on top.