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- 1 kg (3lb) floury potatoes, such as Maris Piper, peeled and cut into large chunks
- 900 g (2lb) parsnips or celeriac, peeled and cut into large chunks
- 50 g (2oz) butter
- 4 level tbsp snipped chives or freshly chopped flat-leafed parsley
- 200 g tub crème fraîche
- 3 level tbsp Dijon mustard
- Step 1
Simmer the potatoes and parsnips or celeriac in a large pan of salted water for 20-25min or until tender.
- Step 2
Meanwhile, put the butter in a pan and heat gently to melt. Bring to the boil, turn off the heat and skim off the white surface with a slotted spoon. Pour butter into a jug, discarding the milky substance at the bottom. Add the herbs and season well.
- Step 3
Drain the vegetables. Return them to the pan and put over a low heat for 1-2min to dry. Put in a free-standing food mixer with a flat beater attached and beat on a low speed (or crush with a potato masher in the pan). Beat in the crème fraîche and mustard and season well. Keep warm. Shape into ovals (see COOK'S TIP, below), spoon into a warmed serving dish, then drizzle with the herb butter.
Try these other recipes:
Celeriac mash
Best-ever bangers and mash
Roast lemon chicken
Cook's tip
Shaping the potatoes into portions looks impressive and makes it easy for everyone to help themselves. To create these oval shapes (known as quenelles) take two large serving spoons. Hold one in each hand and take a scoop of mixture, then scrape one spoon against the other to lift the mixture off. Repeat the process twice to make a neat oval shape and carefully push on to a serving dish.
Per Serving:
- Calories: 240
- Total carbs: 29 g
- Total fat: 13 g
- Saturated fat: 8 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
