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:
- 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.
