5 medium-sized potatoes
1 (16 oz.) bag carrots
4 large parsnips (about 1 lb.)
1/3 c. hot milk
4 tbsp. butter
1 tbsp. brown sugar

In 4-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until potatoes are tender. Drain. Cool and peel. Return to saucepan.

Meanwhile, peel and cut carrots and parsnips into 1-inch chunks. In 3-quart saucepan over high heat, heat carrots, parsnips and 1/2-inch of water to boiling. Reduce heat to low. Cover and simmer 20 to 30 minutes until tender; drain. To saucepan with potatoes, add carrots, parsnips, milk, butter and brown sugar. With potato masher, mash until smooth and serve.