• 900g potatoes, peeled and cut into approx. 5cm chunks
• 450g parsnips, peeled, core removed and cut into
• 2.5cm chunks
• 25g butter
• 100ml single cream
• A little freshly ground nutmeg
• Salt and freshly ground black pepper

1. Place the potatoes and parsnips in a large saucepan and cover with cold water.
2. Bring to the boil, then simmer for about 20-25 minutes or until both vegetables are soft. Drain the vegetables in a colander
3. To the same saucepan, add the butter, cream and nutmeg and heat gently until the butter melts.
4. Return the cooked vegetables to the saucepan and mash well using a potato masher, making sure all the ingredients are mixed. Season generously before serving.

   Serves 4-6

Alternative combinations
Use sweet potatoes in place of regular potatoes. Omit the parsnips and substitute the nutmeg for the grated zest of one orange.
Substitute the parsnips for celeriac and prepare in the same way.
Omit the parsnips and substitute the cream for 100g of garlic and herb cream cheese. Replace the nutmeg with some snipped chives.