Mashed Potatoes and Parsnips

• 2 lbs. unpeeled russet potatoes (4 medium or 6 small)
• 1 lb. parsnips (3 medium), peeled and cut into 3-inch chunks
• 2 3/4 tsp. salt
• 1/2 cup soymilk, warmed
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground white pepper

1. In large saucepan, combine potatoes, parsnips and enough cold water to cover by several inches.
2. Add 2 tsp.
3. salt.
4. Bring to a boil over high heat, reduce heat to low and cook until potatoes are tender, 15 to 35 minutes, depending on size.
5. Check with a fork to see if theyre donethey should be softened to the core.
6. Drain vegetables, reserving cooking liquid.
7. Hold each hot potato in a dish towel and remove skin with a small knife or your fingers.
8. Return potatoes and parsnips to saucepan.
9. Add soymilk, oil and 1/4 cup reserved cooking liquid; mash with a hand masher.
10. Add more cooking liquid if necessary to thin to desired texture.
11. Season with pepper and remaining 3/4 tsp.
12. salt.

unpeeled russet potatoes, parsnips, salt, soymilk, extravirgin olive oil, ground white pepper

Taken from www.vegetariantimes.com/recipe/mashed-potatoes-and-parsnips/ (may not work)