Fool-proof food
All of these roots gain body and substance from the tolerant spud. Being low in starch, they also help to alleviate the glue problem. Simply cook an equal amount of the root vegetable, cut the same size, with the potato.
Although the roots will cook faster than the potato, they are more fibrous and need breaking down more to make a smooth mash. Drain extremely well and take care to dry the mixture thoroughly in the pan before adding the milk. Add a teaspoon of Dijon mustard to parsnip mash to give a sharper, stronger flavour of parsnip.
