6 med russet potatoes (scrubbed, peeled, and cut into large chunks)
2 tsp salt
1/2 c milk
4 tbs salted butter
1 tsp fresh ground black pepper
1 med. parsnip, scrubbed, peeled, and cut into large chunks
2 med. carrots, scrubbed, peeled, and cut into large chunks
2 med. sweet potatoes, scrubbed, peeled, and cut into large chunks
2 c chicken broth

6 med russet potatoes (scrubbed, peeled, and cut into large chunks) 2 tsp salt 1/2 c milk 4 tbs salted butter 1 tsp fresh ground black pepper 1 med. parsnip, scrubbed, peeled, and cut into large chunks 2 med. carrots, scrubbed, peeled, and cut into large chunks 2 med. sweet potatoes, scrubbed, peeled, and cut into large chunks 2 c chicken broth

1. Cook the potatoes. In a large pot, place potatoes and enough water to cover them. Add 1 tsp of salt and boil until potatoes are just tender - 20 to 30 min. Drain in a colander.

2. In a large bowl, mash the potatoes, adding 1/4 c of milk and 2 tbs of butter. Add 1/2 tsp of salt and 1/2 tsp pepper. Using a mixte, whip the potatoes until fluffy - about 2 min.

3. Cook the root vegetables: In another pot, cover the parsnip, carrots, and sweet potatoes with 2 c. of chicken broth and boil over med-high heat until tender - about 35 min. Drain and mash and add remaining milk, butter, salt, and pepper. Using a mixer, whip the vegetables until fluffy - about 5 minutes.

4. Spoon the whipped potatoes and vegetables side by side into a serving bowl. Serve immediately.