Potato, Parsnip and Horseradish Mash

4 desiree potatoes (about 750g), peeled and quartered
3 parsnips (about 500g), peeled and chopped
½ cup of skim milk
1 tbs extra light sour cream
2 tsp horseradish cream

Cook potato and parsnip in a saucepan of salted boiling water for 20 mins or until tender.  Drain and return to pan.

Add the milk, sour cream and horseradish to the pan and mash until smooth.  Add salt and pepper as desired.

This is a direct take from an AGT September magazine.  I don’t normally like mash but this was yummy as can be.  I add in more horseradish as I love it.

This makes a lot of mash