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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.