Carrot, Potato, And Parsnip Mash

• 2 tablespoons butter, divided
• 1/2 cup minced onion
• 2 Yukon gold potatoes, peeled and coarsely chopped
• 6 large carrots, cut into 1/2-inch slices
• 6 small parsnips, cut into 1/2-inch slices
• 1 3/4 cups water
• 2 tablespoons fat-free, less-sodium chicken broth
• 1 tablespoon minced fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and saute 4 to 5 minutes or until soft. Stir in potato, carrot, and parsnips. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Uncover and cook 8 to 10 minutes or until liquid evaporates, stirring occasionally.
2. Add broth and remaining 1 tablespoon butter. Mash mixture with a potato masher. Stir in chives, salt, and pepper.

butter, onion, gold potatoes, carrots, parsnips, water, chicken broth, fresh chives, salt, black pepper

Taken from www.myrecipes.com/recipe/carrot-potato-parsnip-mash (may not work)