Name: Mashed Root Vegetables
Yield: Makes 4 to 6 servings
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

Recipe information

Yield
Makes 4 to 6 servings

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

Preparation

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.