I really like a parsnip added to root vegetable mash as it gives it an extra flavour boost! Through trial and error, for my personal taste I like to make my root vegetable mash with 50% potatoes and then whatever I have left cooked in with it. To make it even better the mash could be put into a pie dish and browned in an oven. To use up the last few potatoes, carrots, parsnips, turnips and swedes that maybe past their best in the larder, they were often scrubbed clean and chopped up into small pieces and boiled together until soft then mashed up with margarine/butter and lots of salt and pepper. One example of this is ‘bubble and squeak’. It was quite common to mash up your leftover potatoes with other vegetables during the war.
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