I love mashed potatoes, and there is certainly nothing wrong with your classic recipes, but if you want a different take on the old mashed tubers give this a try. The addition of yams and parsnips adds layers of flavor (not to mention a good deal of added nutritional value). You want to go for relatively equal proportions of potatoes and yams with a smaller amount of parsnip, about 2 parts potato, 2 parts yam, 1 part parsnip.

Mashed Potatoes with Yams, Parsnips, and Pecans

2 large baking potatoes
2 large yams (about the same size as potatoes, or use enough smaller yams to equal the same amount)
1-2 parsnips (enough to equal about one of the potatoes)
1/2 cup Earth Balance, or other vegan butter
3/4 cup vegan sour cream
1 cup Pecans, chopped and toasted
salt and pepper

Peel potatoes, yams, and parsnips. Cut into roughly equal size pieces. Place vegetables into a large pot and cover with water. Salt liberally, place over high heat and bring to a boil. Cook until tender (should be easily pierced with a fork). Remove from heat and drain. Return to pot and add Earth Balance and sour cream. Mash with a potato masher or electric mixer, adding some unsweetened soy milk if necessary to achieve desired consistency. Season with salt and pepper to taste and fold in pecans. Serve with your favorite gravy.