Parsnip Potatoes Mashed(Low Calorie) - cooking recipe

Ingredients

2-1/2 Yukon Gold Potatoes (Peeled & Cubed)
1-1/2 lg Parsnips Peeled, Sliced, 1/2 Inch Thick
1 (14-1/2 oz. Can) Reduced Sodium Chicken Broth
1-1/2 Cup Water
1 Tbsp. Unsalted Butter
2 Leeks (White Part Only) Cleaned & Chopped
1/2 tsp. Thyme
1/2 Cup Half & Half Fat Free
1 Tbsp. Olive Oil
3/4 tsp. Salt
1/4 tsp. Ground White Pepper

Preparation

In stockpot or Dutch oven bring the potatoes and parsnips broth and water to a boil.
Cook covered until vegetables are tender about 25 minutes.