Parmesan-parsnip mashed potatoes

Mashed potatoes get skinny by swapping parsnip for some of the spuds. The parsnips add a lovely sweetness as well as an earthy, nutty taste. Carrots would also work well and add flecks of orange color. If you have basil-flavored olive oil, you should use it instead of plain olive oil, then garnish your potatoes with small basil leaves. The best part of this easy recipe is the convenience: The mashed potatoes can be made up to 2 days ahead and refrigerated. When you're ready to serve them, they can be reheated in the microwave, on high, covered, 2 to 3 minutes until hot. No need to turn on the oven or clean up any more pots or pans.