Portions:2-4 Total Time: 30 minutes
INGREDIENTS
- 3-4 potatoes (about 1 pound)
- 1 parsnip (about ½ pound)
- 1 clove garlic – peeled & smashed
- ½ tsp sea salt + a pinch for seasoning
- 2 tbsp extra virgin olive oil or vegan butter
- 2-3 tbsp plant-based milk
- good grinding of black pepper
Optional: chives and parsley for garnish
INSTRUCTIONS
- Cut the potatoes into large chunks and the parsnips into slightly smaller ones. You can leave the peels on.
- 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 or vegan butter, two tablespoons of plant milk and pepper. Mash well with a fork or potato masher. Another option is to puree the ingredients in a food processor.
- 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.
- Chop chives and parsley to garnish the mash/puree.
- Serve hot. Enjoy!