Potato Parsnip Mas

1 kilos russet (baking) potatoes, peeled and slice into 2-inch sections
1 lb parsnips, peeled and reduce into 1-inch sections
3 cloves garlic
1 sprig rosemary
1/2 tbsp salt, in addition further to taste
1/4 cup mild sour cream
1/4 cup 2% milk
1 tbsp unsalted butter
Pinch of black pepper

Directions:
Protect potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and carry to a boil, partly included. Stop heat and simmer veggies, partly protected, until rather soft yet not slipping aside, 30 to 40 minutes.
Drain greens in a colander. Discard rosemary and mash very hot veggies alongside with sour cream, butter, pepper, and getting pinch of salt, to taste; stir to blend effectively.
Will make 5 cups.