Great for using up leftover potatoes and vegetables from a roast. Roast potatoes are a good substitute for mash too.
150g parsnips cut into quarters lengthways
300g floury potatoes, cut into chunks
250g Savoy cabbage or sprouts, sliced
1 to 2 tbsp oil
1 clove garlic, roughly chopped
1 tsp LoSalt
3 tbsp plain flour (40g)