Mashed Potatoes And Parsnips

Directions

1. 6 SERVINGS EGG- & DAIRY-FREE
2. Parsnips lightly sweeten these mashed potatoes, giving them a distinctive taste. I always cook potatoes with their skins on; the finished dish is much more flavorful which way. To hold mashed potatoes for company, set them in a heatproof bowl and place the bowl in a pot which contains a few inches of water. Cover the pot and keep the water at a low simmer.
3. 1. In large saucepan, combine potatoes, parsnips and sufficient cool water to cover by several inches. Add in 2 tsp. salt. Bring to a boil over high heat, reduce heat to low and cook till potatoes are tender, 15 to 35 min, depending on size. Check with a fork to see if they're done - they should be softened to the core.
4. 2. Drain vegetables, reserving cooking liquid. Hold each warm potato in a dish towel and remove skin with a small knife or possibly your fingers. Return potatoes and parsnips to saucepan.
5. 3. Add in soy lowfat milk, oil and 1/4 c. reserved cooking liquid; mash with a hand masher. Add in more cooking liquid if necessary to thin to desired texture. Season with pepper and remaining tsp. salt. Serve warm.