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Willicroft Cheesy Mashed Potatoes & Parsnip

10 minspreparation
20 minsoven time
(0)

Ingredients

2 servings
80 g Cheese Sauce 250 g medium-sized potatoes 250 g parsnip 1 clove garlic 1 sprig rosemary 1 tbsp olive oil 30 g chive Salt pepper

Let's get started

1

Wash the potatoes and parsnips. Peel and trim the parsnips. Cut them in half lengthwise, then into 1 cm slices. Cut the potatoes in quarters. (Tip: keep on the peel as it includes essential iron, fiber, and vitamins, plus it brings a nice chunky texture to the mash).

2

Peel the garlic, and crush it with the side of your knife. Wash the fresh rosemary, take the leaves off the sprig, and chop it finely.

3

Combine the potato, parsnip, rosemary, and garlic in a medium saucepan. Fill the pan with 1,5 liters of water and a pinch of salt. Bring to a boil on medium-high heat. (Tip: keep to a simmer by lowering the heat to prevent the mash from being too watery).

4

Let it simmer for 15-20 minutes until the potato and parsnip are tender at their core (prick with a fork or a small knife to test). Drain the contents in a strainer, put them back into the saucepan, and add the cheese sauce, black pepper, and a drizzle of olive oil (optional). Mash until homogeneous and serve with some freshly chopped herbs of your choice.

Nutritional information

Calories 297 kcal
Carbohydrates 49 g
Sugar 8 g
Sodium 1665 mg
Protein 6 g
Fat 10 g
※These are estimated values.