Instructions

1. Place the parsnips in a small saucepan and cover with cold water by several inches. Cover saucepan and bring to a boil. We are cooking parsnips and potatoes separately to avoid overcooking potatoes, because parsnips usually take longer to cook. If you prefer, you can use all potatoes, or replace parsnips with carrots.
2. Place the potatoes in a medium saucepan and also cover with cold water by several inches. Cover saucepan and bring to a boil over high heat. 
3. As the water comes to a boil for each saucepan, remove the lid and lower the heat to a simmer. Cook for 10-20 minutes or until potatoes and parsnips are tender, but not mushy. At 8 minutes, start testing a few of the potato and parsnip cubes for doneness by piercing with tines of a fork. Fork should glide easily through the pieces.
4. Drain cooked potatoes over a colander. Do not rinse. Return potatoes to warm saucepan off heat. Sprinkle with salt and dash of pepper. When parsnips are done, drain over a colander. Add parsnips to potatoes.
5. About 10 minutes before the potatoes and parsnips are done, melt margarine in a small saucepan over medium heat.
6. Add garlic and cook for 30 seconds.
7. Add broth; bring to a boil. Lower heat and simmer for 1 minute.
8. Pour about a quarter of the hot broth over potatoes and parsnips. Start mashing with potato masher.
9. As the potatoes and parsnips break down, add the remaining broth as needed to reach desired consistency.
10. Stir in spinach and cover for a few minutes to allow spinach to wilt slightly. 
11. Serve and enjoy.