• 1 large potato, peeled and cut into 1 inch pieces
  • 1 medium parsnip, peeled and cut into 1/2-inch pieces
  • 1 medium carrot, cut into 1/2 inch slices
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt


Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.

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