Creamy Mashed Potatoes & Parsnip Mash

Ingredients

• 480 g Parsnips
• 450 g Potatoes
• 60 ml Low-fat milk
• 2.5 tsp Sea salt
• 0.5 tsp Freshly ground black pepper
• 1 tsp Garlic powder
• 14 tbsp Unsalted butter
• 1 tsp Fresh rosemary
• 20 cup Dried cranberries

Instructions

1. Rinse the potatoes and parsnips under running water, peel them, and cut into similarly sized chunks.
2. Put the potatoes and parsnips into a pot and add cold water to fully cover the vegetables; bring to a boil over high heat, then reduce to a simmer until very tender.
3. Drain well, return to the pot, and mash until smooth using a potato masher or fork.
4. Add all the low-fat milk, sea salt, black pepper, garlic powder, unsalted butter, and chopped rosemary; stir well until creamy and evenly combined.
5. Spoon into bowls and top with dried cranberries and a few rosemary leaves.
6. Serve hot; refrigerate any leftover mash within a couple of hours.

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