Parsnip Mashed Potatoes with Rosemary and Vanilla

Bring a large pot of water to a boil and generously season with salt.

Boil/cook the Parsnips (7) and Potatoes (2) till tender, around 15- 20 minutes.

Transfer them to a high-speed blender with the Butter (2 Tbsp), Garlic (3 cloves), Fresh Rosemary (2 sprigs), Fresh Mint (3 Tbsp), Sea Salt (1 tsp), Ground Black Pepper (1/2 tsp), Crushed Red Pepper Flakes (1/4 tsp), Vanilla Extract (1 Tbsp), and blend till smooth.

To serve, top with reserved butter, oil, and fresh herbs!