Instructions: Peel parsnips - cut up, smear with a little melted butter, season and roast in a hot oven until soft and golden. This intensifies and alters the flavour.

Meanwhile prepare the potatoes, cook in boiling salted water. Drain and mash.

Mash parsnips and pass through a coarse sieve. Add to potatoes with a little extra melted butter, nutmeg and horseradish. Mix together and season to taste.

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