Root Veg Mash
A creamy, colourful root veg mash made with a mix of potatoes, parsnips and carrots. Easy to make, full of flavour, and perfect for roasts, sausages, or cosy midweek dinners.
Ingredients
- 400 g (0.9 lb) potatoes (eg: Maris Piper or King Edward) peeled and cut into 2 to 3cm chunks
- 200 g (7.1 oz) parsnips peeled and cut into 2 to 3cm chunks
- 200 g (7.1 oz) carrots peeled and cut into 2 to 3cm chunks
- cooking salt
- 30 g (1.1 oz) butter
- 25 ml (5 tsp) milk (I use semi-skimmed)
- freshly ground black pepper
Instructions
- Put the potatoes, parsnips and carrots in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 20 minutes, until very tender. Drain, leave to steam for 5 minutes, then mash with the butter, milk and some freshly ground black pepper.
Notes
- Optional variations:
- For a velvety finish use half milk and half cream.
- Stir in a teaspoon of Dijon mustard and a drizzle of honey for honey and mustard root veg mash.
- Stir through some grated parmesan or cheddar for a rich cheesy root mash.
- Add ground cumin, coriander or smoked paprika for a spiced mash with warmth and colour.
- Add some grated nutmeg for warmth.
- This root veg mash recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Calories: 115kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 91mg | Potassium: 358mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8547IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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