500g desiree (or other waxy) potatoes, peeled and cut into chunks
250g parsnips, peeled and cut into small chunks
1 packet Devondale Three Cheese Sauce
Method
Soak bread in milk for 10 minutes until very soft, squeeze out milk and combine with mince, onion, garlic, egg and herbs in a bowl. Season to taste. Roll tablespoons of mixture into balls and set aside
Heat oil in a large frying pan and cook the meatballs, turning frequently, until browned. Pour over pasta sauce and 1/2 cup water and simmer for 10-15 minutes or until meatballs are cooked through
Meanwhile, boil or steam potatoes and parsnip for about 15 minutes or until cooked through and very tender. Drain and set aside for 5 mins for the steam to evaporate from the potato
Return to saucepan and mash with a potato masher until smooth. Heat sauce according to packet instructions. Stir cheese sauce into mash and season to taste
Serve Cheesy Parsnip Mash topped with Italian Meatballs
Tips & Hints
Parnsip Mash is delicious served with pork, chicken or lamb. Also use as a delicious topping for cottage or shepherd's pie.
Devondale cheese sauces can be used to add flavour and creaminess to regular mashed potato.
