8 medium yellow fleshed potatoes
3 parsnips
125 g fresh sweet basil 1/4 lb
30 ml butter 2 tbsp
50 ml cream 1/4 cup
Wash potatoes and parsnips; chop into big pieces. Steam or boil separately; drain.
In a large bowl; mash together. Add butter and cream to blend smoothly. Add roughly chopped basil.
Serves 6