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Spicy parsnip and potato mash

Diana Henry / 08 December 2015

Diana Henry's easy parsnip mash with cayenne pepper and cinnamon makes a lovely pie topping or vegetable side dish.

Spicy parsnip and potato mash
This spicy parsnip mash makes a delicious topping for shepherd's pie

Cooking time

20 minutes

Serves

2

Ingredients

  • 350g (12oz) parsnips
  • 200g (7oz) floury potatoes
  • 30g (1oz) butter
  • 2 tbsp double cream
  • ½ tsp cayenne pepper
  • ¼ tsp cinnamon

Method

Parsnips aren’t just for roasting. Make this delicious spicy parsnip and potato mash by boiling the parsnips and potatoes until tender.

Drain, add the butter and cream, cayenne pepper and cinnamon, and mash.

Top, if you want, with finely sliced friend onions to which you’ve added cinnamon, chilli and a squeeze of lime.

This spicy mash is lovely on top of a shepherd’s pie or to accompany lamb chops.

For more alternatives to pastry, see our savoury pie toppings.

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Diana Henry

Diana Henry is a food writer and has written for Saga Magazine and the Sunday Telegraph, and can often be heard on BBC Radio 4.