Mashed Red Skin Potatoes With Carrots & Onions

-  5 medium red potatoes (about 1-1/2 lbs.), unpeeled and cut into chunks -  4 medium carrots, cut into 1-inch pieces -  1 medium onion, sliced -  3/4 tsp. salt -  1/4 cup I Can't Believe It's Not Butter!® Spread -  1/4 tsp. ground black pepper -  1/2 cup skim or 2% milk

Cover potatoes, carrots and onion with water in 3-quart saucepan. Add 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to low and simmer 40 minutes or until vegetables are very tender; drain.

Return vegetables to saucepan; mash. Stir in remaining ingredients. Garnish, if desired, with finely chopped parsley.