Creamy Garlic parsnip Mash
400 g ( 14 oz) potatoes, peeled and cut into chunks
400 g (14 oz) parsnips, peeled and cut into chunks
600 ml (1 pt) full fat milk
6 garlic cloves, unpeeled
60 g (2 oz) butter
1. Put the potatoes and parsnips in a pan, pour over the milk. Season and add the garlic cloves. Almost bring to the boil and simmer for 15 minutes.
2. Drain the potatoes and parsnips, reserving the milk. Return to the pan. Keep the heat on gently to dry out the potatoes for 1 minute. Add about 100 ml (3.5 fl oz) milk and butter. Turn off heat and mash until smooth.
Copyright Woman's Weekly