Mashed Roots

Name: Mashed Roots
Ingredients: 4 cups cubed peeled baking potato (about 1 1/2 pounds); 2 cups sliced peeled parsnip (about 12 ounces); 2 cups cubed peeled turnip (about 12 ounces); 2 bay leaves; 5 tablespoons reduced-calorie stick margarine; 1/4 cup skim milk; 1/2 teaspoon salt; 1/4 teaspoon pepper

8 ingredients

1 steps

Ingredients

4 cups cubed peeled baking potato (about 1 1/2 pounds)
2 cups sliced peeled parsnip (about 12 ounces)
2 cups cubed peeled turnip (about 12 ounces)
2 bay leaves
5 tablespoons reduced-calorie stick margarine
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

Place first 4 ingredients in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until vegetables are very tender. Drain well; discard bay leaves. Return vegetables to pan; add margarine, milk, salt, and pepper. Beat at medium speed of a mixer until smooth.

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