Mashed Parsnips and Potatoes

Ingredients

• 2 tbsp Parsnips, medium size
• 3 piece(s) Potatoes
• 1/2 cup Low-fat milk
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Garlic powder
• 1 tbsp Butter

Instructions

1. Scrub parsnips and potatoes under running water and peel.
2. Cut into similar size pieces.
3. 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.
4. Drain the vegetables and mash. Stir in milk, salt, pepper, garlic powder and margarine. Serve hot.
5. Refrigerate leftovers within 2 hours.

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