Mashed Potatoes and Parsnips

1. 1

   In large saucepan, combine potatoes, parsnips and enough cold water to cover by several inches.

2. 2

   Add 2 tsp.

3. 3

   salt.

4. 4

   Bring to a boil over high heat, reduce heat to low and cook until potatoes are tender, 15 to 35 minutes, depending on size.

5. 5

   Check with a fork to see if theyre donethey should be softened to the core.

6. 6

   Drain vegetables, reserving cooking liquid.

7. 7

   Hold each hot potato in a dish towel and remove skin with a small knife or your fingers.

8. 8

   Return potatoes and parsnips to saucepan.

9. 9

   Add soymilk, oil and 1/4 cup reserved cooking liquid; mash with a hand masher.

10. 10

    Add more cooking liquid if necessary to thin to desired texture.

11. 11

    Season with pepper and remaining 3/4 tsp.

12. 12

    salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.