Carrot, Parsnip, Cauliflower and Potato Mash

Ingredients

• 4 Yukon Gold Potatoes
• 1/2 head cauliflower florets
• 1 pound carrots, peeled and quartered, cut into 3 inch lengths
• 1 pound parsnips, peeled and quartered cored and cut into 3 inch lengths
• 1 T. organic extra virgin olive oil
• 3 T. unsalted butter
• ¾ cup chicken broth
• Fresh ground pepper and salt to taste
• 1 T chopped chives or chopped dill (optional)