Vegetable and mustard mash

Name: Vegetable and mustard mash
Yield: 10
Ingredients: 1.4 kg (3lb) floury potatoes, such as Maris Piper, peeled and cut into large chunks; 900 g (2lb) parsnips or celeriac, peeled and cut into large chunks; 50 g (2oz) butter; 4 level tbsp snipped chives or freshly chopped flat-leafed parsley; 200 g tub crème fraîche; 3 level tbsp Dijon mustard

The perfect side dish for a crowd of ten, this vegetable and mustard mash recipe goes beautifully with a meaty main.

By The GH Kitchen TeamPublished: 01 December 2001

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Yields:

Ingredients

1.4 kg (3lb) floury potatoes, such as Maris Piper, peeled and cut into large chunks
900 g (2lb) parsnips or celeriac, peeled and cut into large chunks
50 g (2oz) butter
4 level tbsp snipped chives or freshly chopped flat-leafed parsley
200 g tub crème fraîche
3 level tbsp Dijon mustard

Directions

1. Step 1
  Simmer the potatoes and parsnips or celeriac in a large pan of salted water for 20-25min or until tender.
2. Step 2
  Meanwhile, put the butter in a pan and heat gently to melt. Bring to the boil, turn off the heat and skim off the white surface with a slotted spoon. Pour butter into a jug, discarding the milky substance at the bottom. Add the herbs and season well.
3. Step 3
  Drain the vegetables. Return them to the pan and put over a low heat for 1-2min to dry. Put in a free-standing food mixer with a flat beater attached and beat on a low speed (or crush with a potato masher in the pan). Beat in the crème fraîche and mustard and season well. Keep warm. Shape into ovals (see COOK'S TIP, below), spoon into a warmed serving dish, then drizzle with the herb butter.
  
  Try these other recipes:
  
  Celeriac mash
  
  Best-ever bangers and mash
  
  Roast lemon chicken

Cook's tip

Shaping the potatoes into portions looks impressive and makes it easy for everyone to help themselves. To create these oval shapes (known as quenelles) take two large serving spoons. Hold one in each hand and take a scoop of mixture, then scrape one spoon against the other to lift the mixture off. Repeat the process twice to make a neat oval shape and carefully push on to a serving dish.

Per Serving:

Calories: 240
Total carbs: 29 g
Total fat: 13 g
Saturated fat: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time