1 (16 oz.) bag carrots
4 lg. parsnips (about 1 lb.)
1/3 c. hot milk
1/4 c. (1/2 stick) butter
1 tbsp. brown sugar
salt and pepper, to taste

Peel and cut carrots and parsnips into 1-inch chunks. In a medium saucepan cover carrots and parsnips with water. Bring to a boil; reduce heat to low; cover and simmer for 20 minutes until tender. Drain and add milk, butter and brown sugar. Mash with potato masher until smooth. Salt and pepper to taste.

Submitted by: Allen (Baconfat) Smith