Colcannon with spinach and leek

Instructions

1. Cook potatoes and parsnips in a saucepan of boiling water until tender. Drain. Return to pan. Mash with sour cream until smooth. Meanwhile, heat olive oil in a medium non-stick frying pan over medium heat. Cook leek, stirring, for 2 minutes or until softened. Add baby spinach leaves and stir until wilted. Season with salt and pepper. Fold leek mixture through mash to serve.