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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Add bouillon cubes and stir to dissolve; return to boil. Add vegetables; cook until just tender, stirring occasionally, about 18 minutes. Drain vegetables; return to pot. Add butter and mash until smooth. Mix in 3 tablespoons milk, adding more milk if mixture is dry. Season with salt and pepper.
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