I hate to tamper with the age-old Thanksgiving classic, but when I ended up with a bunch of parsnips, I couldn't resist.  The sweet, earthy parsnips add a terrific flavor to mashed potatoes that will have your guests wondering what your secret ingredient is. I also chose to replace the usual cream with yogurt, which is healthier and also adds a little tangy flavor. I discovered this substitution a few years ago when I was out of milk; necessity is surely the mother of invention. Here's how I made them:

Peel the vegetables and cut the parsnips into 1" pieces and the potatoes into 2" cubes. Cover them with cold water in a large pot and bring to a boil. Reduce the heat and simmer for about 30 minutes, until the vegetables are soft but not falling apart. While you drain the potatoes and parsnips, melt the butter in the pot over low-medium heat. Return the vegetables to the pot, add the yogurt and a bit of salt and pepper, and mash. Add more yogurt (a tablespoon at a time) for a thinner mixture. If you prefer a finer puree, you can process the vegetables through a potato ricer, food mill, or food processor.

I recommend topping these with gravy or a bit more butter. If you'll be eating them plain, I recommend adding some herbs and garlic for a bit more flavor - try thyme or chopped sage.

If you end up with leftovers, one of my favorite ways to enjoy them again is to cook pancakes. It's pretty simple - for each cup of mashed potatoes and parsnip you have, stir in one beaten egg. Heat a pan over medium-high heat and coat with cooking spray. Spoon out 1/4 c of the mixture for each pancake into the pan, using a spatula to flatten into a disc. Cook for 4-5 minutes on each side until nicely browned. With a good side of vegetables, they're a great light lunch - I recommend them topped with applesauce or a bit of sour cream and chopped chives.