700 grams floury potatoes (I used Agria)
2 medium parsnips
2 tablespoons vegetable oil
large knob of butter
2 spring onions, thinly sliced
1 teaspoon grated fresh ginger
2 cloves garlic, crushed
1 long red chilli, seeded and finely chopped
small handful coriander, stalks finely chopped, leaves reserved
sea salt and freshly ground pepper
Peel all the vegetables and cut into medium-sized chunks. Cook in plenty of boiling salted water until tender. Drain well then tip back into the saucepan and place over a low heat to drive off excess moisture. Mash coarsely.
Put the oil and all the remaining ingredients except the coriander leaves, in a small saucepan over a medium heat and sizzle together for 1 minute until fragrant.
Tip onto the vegetables and stir together. Season and add the coriander leaves.