Mashed Root Vegetables

• 6 small parsnips
• 4 medium carrots
• 4 clove garlic
• 1 bay leaf
• salt
• 1 medium baking potato
• 1/4 c. milk or sour cream
• 4 tbsp. margarine or butter
• 1/4 tsp. coarsely ground black pepper

1. In 3-quart saucepan, heat parsnips, carrots, garlic, bay leaf, 1 teaspoon salt, and enough water to cover to boiling over high heat.
2. Reduce heat to low; cover and simmer 5 minutes.
3. Add potato; heat to boiling.
4. Reduce heat to low; cover and simmer 10 minutes longer or until all vegetables are very tender.
5. Drain vegetables; discard bay leaf.
6. Return vegetables to saucepan; cook over high heat, shaking pan, 30 seconds or until all liquid evaporates.
7. Remove saucepan from heat.
8. With potato masher, mash vegetables with milk, margarine or butter, pepper, and 1/4 teaspoon salt until well blended (mixture will be slightly lumpy).

parsnips, carrots, clove garlic, bay leaf, salt, baking potato, milk, margarine, ground black pepper

Taken from www.delish.com/recipefinder/mashed-root-vegetables-374 (may not work)