Add the potatoes, parsnips, carrot to a pan with water. cook until soft (15 mins roughly) once soft drain the water and then add the ingredients back to the pan. mash with a potato masher, then add in all the other ingredients. The spinach will wilt down with the heat and all you need to do is keep stiring with a spoon until everything is combined. Good to serve up.
Notes
The great thing about this mash is that it can be stored in the fridge for up to 2/3 days, and if you want to create something new the following day with any left overs, using a little flour use your hands to mould the mash into little pancakes, fry on medium heat in a little oil, 3 minutes each side and serve...easy peasy veggie pancakes.