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
- Bring pot of water to boil.
- Add bouillon cubes and stir to dissolve; return to boil.
- Add vegetables; cook until just tender, stirring occasionally, about 18 minutes.
- Drain vegetables; return to pot.
- Add butter and mash until smooth.
- Mix in 3 tablespoons milk, adding more milk if mixture is dry.
- 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)