Root-Vegetable Mashed Potatoes with Chestnuts

Ingredients

• 0.5 teaspoon chervil dried
• 0.5 cup honey shelled cooked chopped ()
• 0.8 cup less-sodium chicken broth fat-free
• 5  garlic cloves peeled
• 2 cups parsnips 1-inch-thick sliced ()
• 1 Dash pepper black
• 0.5 teaspoon salt 
• 1 tablespoon stick margarine 
• 4 cups yukon gold cubed peeled (1-inch)

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Place first 3 ingredients in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender.
2. Drain.
3. Return potato mixture to pan.
4. Add broth and next 4 ingredients (broth through pepper); beat at medium speed of a mixer until smooth. Stir in chestnuts.