POTATO PURÉE
Prep + Cook Time 30 Minutes Serves 4
Place 1kg coarsely chopped peeled potatoes in a medium pan with enough cold water to barely cover the potato. Boil, uncovered, over medium heat, for 15 minutes or until potato is tender; drain. Using the back of a wooden spoon, push potato through a fine sieve into a large bowl. Stir 100g butter and 180ml warmed whole milk into potato, folding gently until mash is smooth and fluffy.
PARSNIP MASH
Prep + Cook Time 30 Minutes Serves 4
Boil, steam or microwave 1kg coarsely chopped peeled parsnips until tender; drain. Mash parsnip with 40g butter, 1 crushed garlic clove and 170ml warmed single cream. To serve, sprinkle with 1 tablespoon torn parsley leaves and cracked black pepper.
FENNEL & POTATO MASH
Prep + Cook Time 30 Minutes Serves 4
Thinly slice 1 large fennel bulb; reserve 1 tablespoon fennel fronds. Melt 60g butter in a large frying pan; cook fennel, covered, over low heat, stirring occasionally, for 10 minutes or until fennel is very soft. Blend or process fennel until smooth. Meanwhile, boil, steam or microwave 1kg coarsely chopped peeled potatoes until tender; drain. Transfer to a large bowl. Mash potato; stir in fennel mixture and 170ml warmed single cream. Season to taste; sprinkle with fennel fronds.
FETA & OLIVE POTATO MASH
Prep + Cook Time 30 Minutes Serves 4
Boil, steam or microwave 1kg coarsely chopped peeled potatoes until tender; drain. Transfer to a large bowl. Mash potato with 1 tablespoon olive oil until smooth. Stir in 160ml warmed buttermilk, 200g finely chopped feta and 60g thinly sliced black olives. Season with ground white pepper. To serve, drizzle with another tablespoon of olive oil.
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