- 4 or 5 large Parsnips
- 2 or 3 Small Potatoes
'I just love messing around with old classics, got a great new twist on the humble Mashed Potato.
This Parsnip Mash recipe is a great way of re-inventing this classic. The Parsnips give the mash a sweet taste and a flavour of its own '
This mash just smells like Christmas ....
- Peel the Parsnips and keep the trimmings in a jug of water as you can use these later for a vegetable stock.
- Cut the Parsnips in half then half again.
- Add the parsnips to a pan of salted water.
- Do the same for the Potatoes (Remember, the more potatoes you use the less of a parsnip taste to the mash). I normally work on 70% parsnip to 30% Potato. I find this gives a nice balance of flavour.
- Bring the pan to a boil then simmer until the Parsnips and Potatoes are cooked enough to slide a knife into them easily.
- Drain them into a colander and leave to dry out for 10 minutes.
- When the Parsnips & Potatoes are dry get them into a clean pan ready for mashing.
- I like to mash them up before adding any Butter or Milk.
- When they are mashed and smooth you can add a good lump of butter, probably around 40 g.
- Once this is mashed in add a splash of milk, depending how dry the mash is, then beat this in with a wooden spoon until the mash is creamy and smooth.