A tasty twist on your standard old mashed potato recipe!
8 medium Yukon Gold potatoes, cut into 1-in. pieces
6 medium parsnips, peeled and cut into 1-in. pieces
2 large celery roots, peeled and cut into 1-in. pieces
3 cups chicken broth
2-1/2 tsp salt, divided
2/3 cup 2% milk
2 tsp garlic powder
1/2 tsp pepper
In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 tsp salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until veggies are tender.
Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserve cooking liquid to reach desired consistency.
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