I love this dish. It is lighter than straightforward mashed potatoes. The garlic and butter addition, make the whole lot a silky side dish that sits nicely on any plate, but works best with braised meats – soaking up the jus and liquid but not overpowering the dish itself. It also works on hot days, and doesn’t sit to heavily after the meal. It also looks good on the plate, which is sometimes half the battle! Will feed six, you can make a day ahead, keep in the fridge and just reheat.
- 1lb of potatoes
- 1 lb of parsnips
- 2 large cloves of garlic
- 20z (50gms) butter (add more by taste if you prefer)
- 5fl oz (150ml) double cream
- salt and fresh white pepper.
Peel and cut the parsnips and potatoes into small chunks, putting potatoes and parsnips into separate bowls of cold water.
- Put them into separate saucepans, pour in enough boiling water to cover them and throw in a clove of garlic into each. Add some salt and simmer for about ten minutes until they are soft.
Drain them, put them together into a bowl and add butter, cream and pepper.
Using an electric hand whisk puree the lot on a slow speed, gradually increasing to fast making a smooth puree.
Taste and season again or add more butter or cream if you feel it should be smoother. Put in a bowl, refrigerate until you need it and then reheat in a saucepan, stirring all the time.