<http://schema.org/recipeInstructions>
" Place potatoes in a large pot and cover with cold water by 3 inches. Bring to a boil; cook 5 minutes. Add parsnip and continue to cook 10 minutes. Add carrots and garlic and cook 10 minutes longer, or until potatoes and vegetables are fork-tender. Drain well in colander. Remove peel from potatoes. Return pot to stovetop and place over low heat. Add heavy cream and butter; heat until butter melts and mixture is very hot. Meanwhile, put potatoes and vegetables through a ricer or food mill into a medium bowl. Add hot cream mixture, salt, and pepper; stir until incorporated (add more cream if a thinner consistency is desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22985/mashed-roots-303/>