- 1 large potato, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1/2-inch pieces
- 1 medium carrot, cut into 1/2-inch slices
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt. Yield: 2 servings.
Originally published as Mashed Potato 'n' Parsnip in Country Woman March/April 2005, p37
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