Potato, Parsnip and Nutmeg Mash

The sweetness of the parsnips really breaks through here, along with that fragrant oomph from the nutmeg. Ground nutmeg is fine, but to get the great flavour punch it is best to grate a whole nut with a micro grater.

Ingredients

800g floury potatoes

3–4 parsnips

150ml whole milk

A knob of butter

Sea salt and black pepper to season

Half a nutmeg

Method

• Peel and cut the potatoes into large even-sized chunks. Peel and cut the parsnips into similar chunks and place both into a large saucepan, cover with cold water and add a pinch of salt. Bring the saucepan to the boil on a hot hob and cook for a further 15 minutes until the potatoes can be pierced with a fork.

• Drain them and place back into the saucepan, off the heat, cover the top of the saucepan with a clean tea towel and firm the lid back on to allow to steam dry for 5–10 minutes so they fluff up.

• Gently heat the milk and butter in a small saucepan. Mash the potatoes and parsnips in their saucepan with a generous pinch of sea salt, black pepper and the grated nutmeg, then pour in the warmed milk. Mash this thoroughly until lump free.

• Stir rapidly with a wooden spoon and transfer to a serving dish, top with some extra grated nutmeg.