Ingredients

• 350g (12oz) floury potatoes, peeled and cut into chunks
• 350g (12oz) turnips, peeled and cut into chunks
• 150 ml (1/4pt) milk
• salt
• freshly ground black pepper
• cream

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 4

Method

1. Cook the potatoes and turnips in a pan of lightly salted boiling water. Cover with a lid and simmer for 20 minutes or until tender.

2. Drain the potatoes and parsnips and return to the pan. In another pan bring the milk to the boil. Pour the milk over the potatoes and parsnips and mash until smooth. Season to taste.

To serve, arrange in individual mounds on a plate, make a slight hollow in the centre and fill with cream.

With Kind Permission © British Potato Council.