6 medium Yukon gold potatoes, peeled and quartered
2 carrots peeled and cut into 1-inch chunks
1 parsnip, peeled and cut into 1-inch chunks
1/2 stick butter
1 tsp. sea salt
3/4 cup Greek Yogurt
1 tsp. dried dill
1 cup bread crumbs
3 Tbs. butter, melted
Boil the potatoes, carrots, and parsnips over medium high heat for 20-25 minutes or until vegetables are tender. Drain. Mash the potatoes, carrots, and parsnip together with the butter. Stir in the salt, dill, and Greek yogurt. Spray an 11 x7 dish with cooking spray. Spoon the potato mixture into the prepared baking dish. Stir the bread crumbs with melted butter. Sprinkle the bread crumbs over the potatoes. Bake at 350 degrees for 20 minutes or until heated through.
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