Why just stick to mashed potatoes? Up the nutrient content of this ultimate comfort food by adding additional root vegetables to the mash.

Root Vegetable Mashed Potatoes

Fill a large stockpot with lightly salted water and bring to boiling. Boil parsnips, turnips, and carrots for 20 minutes; add potatoes and continue to boil for 15 minutes or until vegetables are fork tender. Drain; transfer cooked vegetables to a large mixing bowl. 

While vegetables are boiling, Heat butter in a medium skillet over medium-high heat. Add onion and cook for 4 to 6 minutes or until onions have softened. 

Add onion and butter mixture, milk, salt, and pepper to vegetables in mixing bowl. Beat with an electric mixer until well combined. Serve immediately.