Mashed Root Vegetables

• 2 chicken bouillon cubes, crushed
• 3/4 pound parsnips, peeled, cut into 1-inch pieces
• 1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
• 1 pound red-skinned potatoes, peeled, cut into 1-inch pieces
• 3 tablespoons butter
• 3 tablespoons (or more) whole milk

1. Bring pot of water to boil.
2. Add bouillon cubes and stir to dissolve; return to boil.
3. Add vegetables; cook until just tender, stirring occasionally, about 18 minutes.
4. Drain vegetables; return to pot.
5. Add butter and mash until smooth.
6. Mix in 3 tablespoons milk, adding more milk if mixture is dry.
7. Season with salt and pepper.

chicken bouillon cubes, parsnips, yams, potatoes, butter, milk

Taken from www.epicurious.com/recipes/food/views/mashed-root-vegetables-104040 (may not work)