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Sometimes classic potato mash can't be beaten, but at other times we fancy something a bit different to perk up our barbecued bangers. We spent a morning experimenting in our testing kitchens and came up with these really tasty ideas. Let us know what you think or if you have a secret mash formula you would like to share...

Three-root mash with crispy shallots
Serves 4

2 large baking potatoes, peeled and cut into large chunks
2 medium carrots, peeled and cut into chunks
1 fat parsnip, peeled and cut into chunks
3 shallots, thinly sliced
4 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
a pinch of crushed dried chilli flakes

1 Boil the potatoes in one pan and the carrot and parsnips in another for 15-20 minutes, or until tender. Meanwhile, fry the shallots in ½ tablespoon of the olive oil until crisp, then drain on kitchen paper and sprinkle with salt.

2 Drain the vegetables and keep them warm. Return one of the pans to the heat, add the remaining oil and the spices and stir over a medium heat for
1-2 minutes or until the spices are aromatic. Add the vegetables to the pan along with plenty of salt and pepper; roughly mash everything together.
Serve topped with the crispy shallots.

Celeriac champ
Serves 4

1 medium celeriac, peeled and cut into small chunks
500ml whole milk
75g unsalted butter
4 spring onions, finely sliced

1 Put the celeriac and milk in a pan and simmer for 12-15 minutes, or until the celeriac is tender (the milk will curdle, but don't worry). Drain, reserving the milk, then mash the celeriac with the butter and 100-125ml of the milk to make a rough mash, or blitz with a hand blender for a smoother consistency. Season to taste, then stir through the spring onions.

Parmesan polenta mash with rosemary
Serves 4

1 litre cold vegetable stock
4 sprigs rosemary
225g polenta
50g unsalted butter
50g parmesan, finely grated, plus extra to serve

1 In a medium pan, bring the stock to the boil with the sprigs of rosemary. Once it's bubbling vigorously, remove the rosemary with a slotted spoon, then pour the polenta into the stock in a steady stream, whisking all the time. Cook, stirring continuously, for 1 minute, then remove from the heat and stir in the butter and parmesan; season to taste. Grate a little extra parmesan over the top before serving.

Tip

Use the three-root mash or the celeriac champ as a topping for shepherd's or cottage pie

 

About the author

Sarah Alcock