Mashed Root Vegetables

In 3-quart saucepan, heat parsnips, carrots, garlic, bay leaf, 1 teaspoon salt, and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Add potato; heat to boiling. Reduce heat to low; cover and simmer 10 minutes longer or until all vegetables are very tender. Drain vegetables; discard bay leaf.

Return vegetables to saucepan; cook over high heat, shaking pan, 30 seconds or until all liquid evaporates. Remove saucepan from heat. With potato masher, mash vegetables with milk, margarine or butter, pepper, and 1/4 teaspoon salt until well blended (mixture will be slightly lumpy).