Potato and parsnip mash

Ingredients

• 400 g small potatoes
• 3 parsnips (350 g)
• 2 tablespoons plant-based cooking cream
• ¼ teaspoon salt
• 1 garlic clove, germ removed
• 1 tablespoon fresh basil
• 1 tablespoon chives

Missing an ingredient?

• What to use instead of basil
• What to use instead of potatoes

Instructions

1. Scrub the potatoes with a soft brush. Wash and peel the parsnips and cut them into large pieces.
2. Boil the potatoes and parsnips in a medium pot with plenty of water for 12-14 minutes, until tender (test with a skewer).
3. Drain and cool them slightly under the tap. Put the parsnip in a bowl, peel the potatoes and add them. Mash everything with a fork.
4. Chop the garlic, basil and chives, add them with the plant-based cooking cream and salt and stir well. Taste and add a little more salt if needed.
5. Serve cold or hot.

Nutrition facts

Approximate, per serving (about 198 g). Calculated with data from USDA FoodData Central.