- 3 large potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ swede
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- splash of milk or cream
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
- good grating of nutmeg
One of the most useful of spices for both sweet and savoury…
Cut the veg into similar-sized chunks. Tip into a pan of cold salted water, bring to a boil, cover, then cook for 15-20 mins until all the vegetables are tender.
Drain, leave to steam-dry for a few mins, then tip back into the pan and mash with the butter, milk or cream, nutmeg and some seasoning. Keep warm until ready to serve.