Root Vegetable Mashed Potatoes

Root Vegetable Mashed Potatoes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 pound parsnips, peeled, cut into 2-inch pieces
  • 1 pound turnips, peeled, cut into 2-inch pieces
  • 1 large carrot, peeled, cut into 2-inch pieces
  • 2 pounds potatoes, peeled, cut into 2-inch pieces
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 2 Tablespoons milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. In a large saucepot, add parsnips, turnips, carrot and enough water to cover. Cook over high heat 20 minutes. Add potatoes and continue cooking, about 15 minutes until vegetables are fork tender. Drain water and transfer cooked vegetables to a large mixing bowl.
  2. While vegetables are cooking, in a medium skillet over medium-high heat, melt butter. Add onion and cook for 4 minutes or until onions are translucent.
  3. Add onion mixture, milk, 1 teaspoon salt and 1/2 teaspoon pepper to the root vegetables. Beat with hand mixer until well blended with small pieces remaining.

Serves: 6-8

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