Mashed Parsnips and Potatoes

Ingredients, directions and serving information for Mashed Parsnips and Potatoes.

• 2 cups parsnips, chopped
• 3 medium potatoes, chopped
• 1/2 cup low-fat 1% milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon butter

1. Wash hands with soap and water.
2. Scrub parsnips and potatoes under running water and peel.
3. Cut into similar size pieces.
4. In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
5. Drain the vegetables and mash. Stir in milk, salt, pepper, garlic powder and margarine. Serve hot.
6. Refrigerate leftovers within 2 hours.