Mashed Root Vegetables

Directions

1. 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. 2
   Reduce heat to low; cover and simmer 5 minutes.
3. 3
   Add potato; heat to boiling.
4. 4
   Reduce heat to low; cover and simmer 10 minutes longer or until all vegetables are very tender.
5. 5
   Drain vegetables; discard bay leaf.
6. 6
   Return vegetables to saucepan; cook over high heat, shaking pan, 30 seconds or until all liquid evaporates.
7. 7
   Remove saucepan from heat.
8. 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).