Mention mash and the assumption is we are talking about potatoes. Invariably we are but occasionally it is fun to fluff it up a bit and add a few extra ingredients. One of my favourites is a blend of potato with carrots. Not only does this give a lovely colour on the plate, it adds extra flavour and of course is even more healthy.
Add to that lovely melting onions and a little cheese and you almost have a complete meal in one. How easy is that.
Peel the carrots as thinly as you possibly can (you will find a potato peeler good for this). Cut into small pieces and place into a pan of cold, salted water.
Peel the potatoes, again as thinly as possible, but this time cut the potatoes into large chunks (if you cut them small as the carrots, they will disintegrate). Add the chunks to the same pan as the carrots.
Place the pan on the hob and bring to a boil.
Cook until both the carrots and the potatoes are tender, about 15 - 20 minutes.
Drain well then return to the saucepan and cover with a lid or tea towel for 5 minutes. This allows any excess moisture to dry off.
Meanwhile, melt the butter in a large frying pan and add the onion. Cook over a medium heat, stirring from time to time, until the onions are soft and golden brown, taking care not to burn them.
Add the cheese and the extra butter to the carrots and potatoes and mash thoroughly. Do not over mash, it is good to leave the mash chunky and rustic looking. Taste for seasoning then add a little extra salt if necessary. Add plenty of freshly ground black pepper to your taste.
Place the mash into a warmed serving dish and top with the softened onions and serve as a side dish, or
If you like, you can also replace some of the potato with peeled and chopped parsnips; the recipe remains the same.
A potato and carrot mash makes an excellent side dish for many other dishes and is especially good on a traditional Sunday roast . It is also a great idea to make lots of this mash as any leftovers make a great Bubble and Squeak or to top off a Shepherd's Pie.
Per portion/three portions/four portions
15/11 grams protein
21/16 grams fat
13/10 grams saturated fat
33/25 grams carbohydrate
5/4 grams fibre
This recipe is based on one from Think Vegetables.