the goods4 large potatoes
2 medium sized parsnips, peeled
1 tblspn grated parmesan cheese
1 tblspn sour cream
2 tblspns butter
freshly grated nutmeg
time: 10 minutes active, 30-40 minutes
potato and parsnip mash
Mash everything with some parmesan and nutmeg and lashings of butter.
Never a dull moment!
Peel the potatoes and parsnips, cut each potato into 4 equal sized chunks. Cut the parsnip into slightly smaller sized chunks (they take longer to cook)
Put the vegetables into a medium sized saucepan, cover with water and bring to the boil over a high heat.
When the water boils, add a good teaspoon or two of salt and boil until tender, about 20-30 minutes.
Remove from the heat, drain. Add the butter and sour cream, pepper and nutmeg and cover. Allow to sit long enough for the butter to melt.
Add the parmesan cheese and mash. I like to make my mash with a big fork as I rather like things left with a few lumps and bumps, but I know there are some texture freaks out there who are going to want to beat the living daylights out of their 'taters. I say, 'Go forth!'