Roasted Mashed Potatoes with Parsnips

• 3 large russet potatoes, quartered (1 1/2 to 2 lbs. total)
• 4 medium parsnips, peeled and cut into 1 inch chunks (1 lb. total)
• 1 cup chicken broth
• 12 teaspoon salt
• 14 teaspoon pepper
• 13 cup non-dairy coffee creamer
• 3 tablespoons margarine
• paprika

1. Preheat oven to 450 degrees.
2. Place the potatoes, parsnips, broth, salt, and pepper in a greased, shallow baking dish.
3. Cover with foil and bake for 45 minutes, until very tender.
4. Remove them from the oven and cool slightly.
5. In a small saucepan (or microwave) heat the non-dairy creamer and margarine together until the margarine is melted and the mixture is warm, but not hot.
6. Place the vegetable mixture in a bowl and mash it, adding non-dairy creamer/margarine mixture until the mixture is combined, but still slightly chunky.
7. Place in a serving bowl and sprinkle the top with a little paprika.

russet potatoes, parsnips, chicken broth, salt, pepper, nondairy coffee creamer, margarine, paprika

Taken from www.food.com/recipe/roasted-mashed-potatoes-with-parsnips-40165 (may not work)