Place carrots and parsnips in a large pot and cover with salted water by a few inches. Cover and bring to a boil, then adjust heat and simmer vigorously for 10 minutes at which point add the potatoes. Cook for about 12 to 15 minutes more or until all the vegetables are tender when pierced with a knife. Drain well.

Return vegetables to pot. Place over low heat and stir them around, drying them out a bit; this will make them nice and fluffy. Remove from heat. Add yogurt, butter, Berbere spice and some freshly ground black pepper. Begin to mash them lightly with a hand potato masher - just enough to incorporate the yogurt and butter and combine the veggies, but also leave them with a bit of texture and distinct colors. Taste and adjust seasoning as desired. Serve immediately. You can also hold them and reheat in microwave or in top of a double boiler.