PARSNIP*****Potato and Parsnip Mash

By Unblond1

16/12/15 ? This was super for both. Dan particularly liked it. The mustard and horseradish give it a nice kick and it?s an easy make-ahead. I served with my Salsbury steak with mushroom gravy ? good combo.

Ingredients

• 300 g yellow-fleshed potatoes, peeled and cut in chunks
• 150 g parsnips, peeled and cut in chunks
• 2 cloves garlic, halved & smashed
• 3 tablespoons milk
• 1 1/2 tbsp good olive oil
• 1 tbsp chopped fresh parsley
• 2 tsp each prepared horseradish and grainy mustard
• salt and pepper to taste
• 2 tbsp panko
• OPTIONAL - finely minced fresh rosemary or thyme, added after mashing

Preparation

Step 1

In saucepan of boiling salted water, cook potatoes, parsnips, shallot and garlic until tender, about 20 minutes, until very tender. Drain and return to pan. Cook over low heat, shaking pan occasionally, until dry, about 1 minute. Mash until smooth. Stir in milk and oil, parsley, horseradish, mustard, pepper and salt and mix well. Smooth into an oven-proof dish if not serving immediately and sprinkle lightly with panko. Reheat at 300 for 20 ? 30 minutes before serving.

Nutrition Facts ? 3 Servings

Amount Per Serving
Calories 204.4
Total Fat 7.9 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.1 g
Cholesterol 2.5 mg
Sodium 120.4 mg
Potassium 636.1 mg
Total Carbohydrate 31.1 g
Dietary Fiber 3.9 g
Sugars 5.3 g
Protein 4.0 g