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.

TagsParsnip Root Vegetable Vegetable Sweet Potato Potato Red Skin Potato Side Dinner Gluten Free Nut Free Quick Easy Weeknight Meals Fall Bon Appétit

Recipe notes

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