Parsnip and Potato Mash

Ingredients

• 2 pounds baking potatoes peeled cut into 1
• 2 tablespoons butter 
• 0.5 cup milk 2% reduced-fat
• 2 pounds parsnips peeled cut into 1
• 0.3 teaspoon pepper freshly ground
• 1 teaspoon salt 

Equipment

• frying pan
• potato masher
• dutch oven

Directions

1. Place parsnips and potatoes in a Dutch oven; cover with 1" water. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.
2. Drain vegetables, and return to hot pan.
3. Add butter, and mash vegetables using a potato masher.
4. Add milk, salt, and pepper. Mash.
5. Serve warm.