Mashed potatoes and swede with ground mace
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Floury mashing potatoes; like Pentland |
| ; Squire | ||
| 600 | grams | Swede |
| 2 | teaspoons | Salt |
| 55 | grams | Unsalted butter |
| 1 | teaspoon | Freshly ground mace |
| 2 | tablespoons | Double cream |
| Freshly ground black pepper | ||
Directions
Peel and chop potatoes into similar sized pieces and boil in boiling salted water until tender. At the same time peel and chop the swede and cook separately in boiling salted water. When tender, drain both vegetables well. Put them together in one pan over the heat to drive off excess moisture. Mash both together by hand - do not use a blender or processor as this will spoil the texture and give a "gluey" result.
Add butter, mace, cream and pepper and beat well to make a fluffy mash. Add more salt or cream if necessary.
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