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Butts · Bottom Feeder Joined: 08 Sep 2008 Posts: 7829

The winter chill invites creativity with the roots.

Try these variations:-

50% carrot; 25% parsnip; 25% potato - boil, drain and mash roughly with butter, s&p and plenty of fresh coriander

50% beetroot; 50% potato - boil, drain & then whizz in a food processor until pureed and then add creme fraiche, some fresh dill, dijon mustard and s&p. Don't be alarmed by the colour!!

75% butternut squash; 25 potato - boil in milk, drain and then mash with butter, s&p, curry powder and fresh coriander

Robert Robinson · Posted: Thu Oct 23, 2008 3:48 pm Post subject:

From Jamie Olivers "Cook"

After boiling spuds, drain and add nob of butter, a healrthy dash of olive oil and a handful of grated parmesan.

Mash.

Eat.

Yum.
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lebowski · Posted: Thu Oct 23, 2008 6:56 pm Post subject:

Get some sweet potatoes in there with the spuds - they taste lovely.
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Is this you homework Larry ?

PS - Warrington is in Cheshire.

Butts · Bottom Feeder Joined: 08 Sep 2008 Posts: 7829

fartcatcher · Posted: Thu Oct 23, 2008 7:46 pm Post subject:

a bit of nutmeg is nice too
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Seal · El Duderino Joined: 11 Sep 2008 Posts: 2051

sheeps · Posted: Fri Oct 24, 2008 4:39 pm Post subject:

Generous knob of Lurpak, splash of milk, then.............................turnip, vigerous mashing.

Serve with sprouts, peas and crispy belly pork, thick onion gravy.

Yer can keeep thi posh snap owld lad
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True Yorkshireman