Mashed Root Vegetables

Name: Mashed Root Vegetables
Ingredients: 2 chicken bouillon cubes, crushed; 3/4 pound parsnips, peeled, cut into 1-inch pieces; 1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces; 1 pound red-skinned potatoes, peeled, cut into 1-inch pieces; 3 tablespoons butter; 3 tablespoons (or more) whole milk

6 ingredients

7 steps

Ingredients

2 chicken bouillon cubes, crushed
3/4 pound parsnips, peeled, cut into 1-inch pieces
1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
1 pound red-skinned potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
3 tablespoons (or more) whole milk

Directions

1

Bring pot of water to boil.
2

Add bouillon cubes and stir to dissolve; return to boil.
3

Add vegetables; cook until just tender, stirring occasionally, about 18 minutes.
4

Drain vegetables; return to pot.
5

Add butter and mash until smooth.
6

Mix in 3 tablespoons milk, adding more milk if mixture is dry.
7

Season with salt and pepper.