Ingredients
8 medium Yukon Gold potatoes, cut into 1-inch pieces6 medium parsnips, peeled and cut into 1-inch pieces2 large celery roots, peeled and cut into 1-inch pieces3 cups chicken broth2-1/2 teaspoons salt, divided2/3 cup 2% milk2 teaspoons garlic powder1/2 teaspoon pepper
Preparation
In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables 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 reserved cooking liquid to reach desired consistency.
