Potato, Parsnip & Watercress Mash

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Serves 6

Prep Time 15 minutes

Cook Time 30 minutes

 

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: 

  1. Add the potatoes and parsnips to a large pan of cold salted water. Bring to the boil and boil until just tender (about 12-15 minutes)

  2. Drain and arrange on a wire rack to steam for 10 minutes, this will remove excess moisture and prevent gloopy mash.

  3. Meanwhile add the butter, cream and mustard to the warm pan and allow to melt.

  4. Add the potatoes and parsnips and mash with a fork. Swap to a hand blender and blend until smooth.

  5. Fold in the watercress, taste and add salt if needed.

  6. Serve straight away.

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