Whipped Vegetable Trio

"What in the hell are parsnips anyway?!"  These were delicious!  We had these with Chicken Cheese Broccoli Calzone and a sald.

3 medium russet potatoes, peeled and cut into 1 inch cubes
1 medium parsnip, peeled and coarsely chopped
2 medium carrots, peeled and coarsely chopped
4 c water
1 tbsp EVOO
3 cloves of garlic, chopped
1/4 onion, chopped
1 tbsp butter
1/2 c milk
1/4 c sour cream
1 tbsp dried chives
1 tsp salt
1/2 tsp pepper
5 basil leaves, chopped

In a large pot, bring water to boil and add potatoes, parsnips, and carrots.  Bring to a boil again and reduce heat.  Cover and simmer for 15-17 minutes.  In a small skillet, heat EVOO over medium heat and cook onion and garlic.  Once potato mixture is fork-tender, drain water.  Add onion garlic mixture to pot.  Add milk, butter, sour cream, chives, salt, and pepper.  Mash until creamy.  Garnish with basil leaves.