Potato, parsnip and watercress mash

Dorset-based chef Suze Morrison has put together a selection of winter recipes for the Watercress Company. For a truly autumnal twist on classic mash, why not give this fabulous interpretation a try?

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 to a large pan of cold salted water.
2. Bring to the boil and boil until just tender (about 12-15 minutes)
3. Drain and arrange on a wire rack to steam for 10 minutes, this will remove excess moisture and prevent gloopy mash.
4. Meanwhile add the butter, cream and mustard to the warm pan and allow to melt.
5. Add the potatoes and parsnips and mash with a fork. Swap to a handblender and blend until smooth.
6. Fold in the watercress, taste and add salt if needed.
7. Serve straight away.