Potato, Parsnip & Watercress Mash
Mash is the ultimate side dish, perfect with everything from sausages to fried chicken. This creamy mash has some natural added sweetness from the parsnips, balanced out by the slightly bitter, leafy taste of watercress.
15 minutes prep, 30 minutes cook
Serves 6
Ingredients
1kg fluffy potatoes, peeled and cut into chunks
200g parsnips, peeled and cut into chunks
1 tbsp wholegrain mustard
100g butter
60g whipping cream
30g watercress, finely chopped
Method
Add the potatoes to a large pan of cold salted water. Bring to the boil and boil until just tender (about 12-15 minutes)
Drain and arrange on a wire rack to steam for 10 minutes, this will remove excess moisture and prevent gloopy mash.
Meanwhile add the butter, cream and mustard to the warm pan and allow to melt.
Add the potatoes and parsnips and mash with a fork. Swap to a handblender and blend until smooth.
Fold in the watercress, taste and add salt if needed. Serve straight away.
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