Root Vegetable Mash

1. 1

   In a large saucepan, combine the potatoes, parsnips, rutabaga, 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

   Vegetable are done when you stick the knife in a vegetable and it slides off the knife.

3. 3

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

4. 4

   Note: You wil not end up using all of the reserved cooking liquid.

* Per serving · 4 servings · Values may vary.

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