This is the first of my Christmas Menu posts. This mash is really easy to make ahead and freeze. You can defrost it, or not, and reheat in a microwave or oven.
I use a ricer because I have one, and I find it’s easier to get a smoother result for mashing large quantities, but any potato masher will do. My ricer has interchangeable screens, I use the medium one so the vegetables still retain a bit of texture.
I use unsalted butter in my mashes for a few reasons. Firstly I salt the water well which gives the vegetables flavour while they cook, and secondly I find it has a creamier taste, so I don’t need to use extra cream. I also like to put cold butter in and melt it over a low hob while stirring it into the mash.
Swede/Turnip – 1lb/450g (peeled & cubed
Carrots – 1lb/450g (peeled & chopped)
Salt – 1 tablespoon
Unsalted butter – 1.5-2 oz/45-60g (cubed)
Equipment: Peeler, knife, shopping board, large pan of cold water, sieve, slotted spoon, potato ricer/masher, wooden spoon
- Add the vegetables and salt to a large pan of cold water and put this on a hob at the highest setting.
- Allow to come to the boil, turn down the hob a little, and simmer for 15-20 minutes until the vegetables are very tender.
- Drain vegetables into a sieve.
- Put the ricer over the pan.
- Spoon the vegetables into the ricer in batches and squeeze. Alternatively, return to pan and mash with masher.
- Put the pan back on the hob, on a low setting.
- Scatter half the butter cubes fairly evenly over the mash and gradually stir in.
- When butter is melted taste the mash and see how much more butter you want to put in.
- Serve immediately or spoon into a freezer container and cool thoroughly before freezing. Alternatively you could leave it in the fridge for a day.
Defrost and reheat lightly covered in a microwave on full power for 2 minutes, stir and heat for another 2 minutes, repeat until piping hot. (SAFETY WARNING: If using foil trays decant into a microwaveable container.)
Alternatively reheat defrosted mash in a preheated oven (190°C/Fan 170°C/Gas 5) for about 30 minutes covered with foil for half the time. Stir halfway through and check it is piping hot before serving.
Check the seasoning once reheated.