MORE THAN JUST MASHED POTATOES

Instead of just mashing potatoes and serving them as a side dish with supper, there are a variety of vegetables you can cook together and mash.  I like the combination of white potato, sweet potato, carrot and parsnip.  The taste of these vegetables together is quite good and they are all root vegetables.  You could also add squash to this mixture of vegetables.  Depending on the potato that I am using - for example yukon gold, red potato or a baking potato, I don't always peel the potato.  If I am using a yukon gold or a red potato, I tend to not peel them when making mashed potatoes or even when making oven baked french fries.  I find that these kind of potatoes are thinly skinned and the added fiber is welcomed.

INGREDIENTS:

1 large potato (at least 8 to 10 ounces), peeled and cut into chunks
1 medium sized sweet potato (at least 8 to 10 ounces), peeled and cut into chunks
2 large parsnips, peeled and chopped
3 large carrots, peeled and chopped
1/8 cup chicken stock or milk
3 tbsp butter or olive oil
salt and pepper to taste
handful of chives, cut into small pieces and/or parsley chopped (optional)

DIRECTIONS:


Add the vegetables to a medium sized pot of water and bring to a boil.  Reduce to medium low heat after it boils and cook until the vegetables are tender.  Drain water from the pot, add the chicken stock or milk and butter and mash the vegetables in the pot.  If the mixture is too dry, add more liquid.  Some people prefer a coarse mash while others want a finer, smoother texture.  Salt and pepper to taste.   Put into a serving dish and sprinkle chives and or parsley on top.  Serves 4 people.