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Ingredients
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  • 2 lb. yellow potatoes (about 5 medium), peeled and cut into 2-inch pieces
  • 2 lb. parsnips (about 4 medium), peeled and cut into ¼-inch pieces
  • Kosher salt and pepper
  • 1 ¾ c. whole milk
  • ½ c. (1 stick) unsalted butter, plus more for serving
  • 12 sprigs fresh thyme
  • 8 cloves garlic, smashed
  • 6 black peppercorns
  • 2 fresh bay leaves
  • Fresh chives, for serving
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