4 pounds russet potatoes, peeled, cut into 2-inch pieces
2 pounds parsnips, peeled, cut into 2-inch pieces
2 medium carrots, peeled, finely grated (about 1 cup)
1/4 cup (1/2 stick) butter, room temperature
3/4 cup whole milk
Directions
Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl and serve.
