1 cup warmed low-fat milk (Note: for richer smashed potatoes, substitute light or heavy cream)
Salt and pepper to taste
Herbs for garnish
Optional: 1 cup cooked, chopped spinach
Cut potatoes in four lengthwise and in four crosswise. Peel the parsnips and core (if necessary). Dice parsnips.
Add potatoes, parsnips, garlic and salt to large pot. Bring to a boil, reduce heat to medium and cook for 10 minutes, covered, or until just tender to a fork.
Drain the potatoes, parsnips and garlic in a colander then return them to the pot. Over medium low heat, hold the pot with oven mitts and shake roughly, while on the heat for 2 minutes to dry the potatoes.
Off the heat, mash with a potato masher, gradually adding warm milk. Keep smashing until mixture is at an even consistency. Add spinach if desired. Adjust seasoning (salt and pepper) to taste.
*Garnish with herbs if desired (chopped parsley, oregano, thyme, chives, green onions) and serve with non-fat sour cream.
Boil 1/2 lb. peeled, cored, diced parsnips with 6 peeled cloves of garlic 8 minutes or until tender - purée in food processor.
Prepare dehydrated Idaho Potato flakes to serve 10 and add in parsnips and garlic.