Food editor, Claire Aldous, gives the classic mash an aromatic twist by incorporating grated ginger, crushed garlic, chopped coriander, and chilli. This tasty creation might just become a regular occurrence at your dinner table!
INGREDIENTS
700 grams floury potatoes (I used Agria)
2 carrots
2 medium parsnips
2 tablespoons vegetable oil
large knob of butter
2 spring onions, thinly sliced
1 teaspoon grated fresh ginger
2 cloves garlic, crushed
1 long red chilli, seeded and finely chopped
small handful coriander, stalks finely chopped, leaves reserved
sea salt and freshly ground pepper
METHOD
Peel all the vegetables and cut into medium-sized chunks. Cook in plenty of boiling salted water until tender. Drain well then tip back into the saucepan and place over a low heat to drive off excess moisture. Mash coarsely.
Put the oil and all the remaining ingredients except the coriander leaves, in a small saucepan over a medium heat and sizzle together for 1 minute until fragrant.
Tip onto the vegetables and stir together. Season and add the coriander leaves.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.