Fluffy and creamy parsnip and potato mash is an easy and most delicious side. Parsnip adds a little sweetness and slight nutty flavour to traditional mashed potatoes as well as making a pleasant change. Keep it dairy-free for vegans and the skins on for extra nutrition.
Cut the potatoes into large chunks and the parsnips into slightly smaller ones.
Place into a suitably sized lidded pan along with the garlic clove. Cover with cold water, add the salt and bring to the boil. Turn the heat down and simmer for around twelve minutes, with the lid on, or until just tender.
Drain the potatoes, reserving the water to use as stock for soup or something similar.
Place back on the heat and add the olive oil, two tablespoons of plant milk and pepper. Mash well with a fork or, better still, a potato masher*.
Test for flavour and consistency. It might need a bit more milk, some salt or extra pepper. Or it might need a bit more mashing.
Serve straight away or keep warm whilst you finish off any other dishes you're making for the meal.
Double, triple or quadruple the quantities, depending on how many people you're cooking for.Perfect as a topping for pies such as shepherd's pie.Scatter some chopped fresh herbs over the top for an extra flourish. Parsley or chives are perfect.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.