Mashed Root Vegetables

1 carrot peeled and diced

1 parsnip peeled and diced

1 small sweet potato peeled and diced

1 T olive oil

Salt and pepper

1 ½ Idaho potato peeled and diced

½ c cream

2 T butter

Toss carrot, parsnip and sweet potato with 1 T olive oil. Season with salt and pepper and place on baking sheet and roast in oven about 40 minutes. Place Idaho potato in saucepan and cover with water. Bring to boil then reduce and simmer until folk tender. Drain and place back in saucepan. Add roasted veggies to pot and hand mash. Season with salt and pepper. Add cream and butter, mix well.