Purée the parsnips and celeriac in a food processor, using a little of the cooking water if you need to. Mash the potatoes with 100ml hot milk then add the vegetable purée, 50g butter, seasoning and a ...

Like just about everybody else, I love mashed potatoes. However, I consider them "special occasion" food, owing to their copious amounts of butter, cheese and cream. At other times, I often just puree ...

A fluffy mashed or pureed vegetable side dish is always a crowd-pleaser, and the humble potato is often the star. This recipe gives the spud a rest and turns to the season’s bounty of root vegetables ...