Peel and quarter the potatoes, then boil them in salted water. Drain when cooked and allow the steam to escape.
In a small saucepan, heat 150 ml of milk with a pinch of nutmeg and a little butter. Mix the warm milk into the potato mash.
Mash the avocado into the mash using a fork. Season with chopped parsley, a pinch of salt and pepper.
Remove and discard the stem end and string from each sugar snap pod. Keep them whole are or cut them into small pieces. Stir-fry them in a little olive oil over high heat until al dente. Briefly stir-fry the cashew nuts and halved cherry tomatoes.