Autumn Vegetable Mash

1. 1

   In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender.

2. 2

   Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.

* Per serving · 4 servings · Values may vary.

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