Contributed by Bon Appetit, Oct/98

This is a tasty and attractive variation on the standard holiday mashed potatoes. The grated carrots add a pretty fleck of color, and the parsnips create a unique flavor. Serves 8.

Ingredients

4 lb russet potatoes
2 lb parsnips
2 med carrots
1/4 cup butter
1/2 cup milk

Instructions

Peel and cut russet potatoes and parsnips into 2-inch pieces. Peel carrots and grate very finely. Cook potatoes and parsnips in large pot of boiling water until very tender, about 30 minutes. Drain and mash until smooth. Mix in grated carrot. Stir in butter, then milk. Season with salt and pepper and serve.

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