Steak with potato-parsnip mash

In keeping with my "try a new ingredient" theme, last night, I tried parsnips.  I've never had a parsnip to my knowledge but was quite impressed. It does pay to try new things! I paired my parsnips with potatoes to create a potato-parsnip mash.  Delicious!

All you need for steak with potato-parsnip mash is:

1 pound Yukon gold potatoes, cut into 2-inch pieces
1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
Kosher salt and black pepper
1/2 cup whole milk
2 tablespoons butter
2 scallions, thinly sliced
1 tablespoon olive oil
1 1/2 pounds steak (whatever cut you like)

Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil.  Add 2 teaspoons salt, reduce heat, and simmer until tenter, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper.  Cook to the desired doneness, 4 to 6 minutes per side fo rmedium-rare.  Let rest before slicing. Serve with the delicious potato-parsnip mash and enjoy!