Carrot, Potato, and Parsnip Mash

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter divided
• 6 large carrots cut into 1/2-inch slices
• 2 tablespoons less-sodium chicken broth fat-free
• 1 tablespoon chives fresh minced
• 0.5 cup onion minced
• 6 small parsnips cut into 1/2-inch slices
• 0.5 teaspoon salt 
• 1.8 cups water 
• 2  yukon gold potatoes peeled coarsely chopped

Equipment

• sauce pan
• potato masher

Directions

1. Melt 1 tablespoon butter in a large saucepan over medium heat.
2. Add onion, and saut 4 to 5 minutes or until soft. Stir in potato, carrot, and parsnips.
3. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Uncover and cook 8 to 10 minutes or until liquid evaporates, stirring occasionally.
4. Add broth and remaining 1 tablespoon butter. Mash mixture with a potato masher. Stir in chives, salt, and pepper.