'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 ....
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Method :
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.
40
100
6
Easy
