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4
Easy
By Paul Gayler
Published 2010
Place the parsnips and potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until almost tender. Drain through a colander and return to the pan.
Pour over the milk and cook for a further 5-8 minutes, until the potatoes are tender.
Remove from the heat, add the butter, cream, honey and mustard and mash with a potato ma