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Making mashed potatoes a bit more exciting is easy with this traditional Scottish dish.  The neep (parsnip) adds a sweet, nutty taste to the potatoes and helps stop the mash from crumbling.  To make a smoother mash you can include a suitable creaming agent such as butter or half a teaspoon of coconut oill.  This side can be served with a good stew, but works equally well with steak, or lamb chops.

Serves 4 | Preparation: 10 minutes | Cooking: 25 minutes

  • 6 medium sized potatoes suitable for mashing
  • 2 large parsnips
  • 1/2 teaspoon coconut oil (or similar oil/butter substitute)
  • salt & pepper to taste

Remove the top of the parsnip as it can be coarse and tough near where the greens are attached. Peel the parsnip and chop it into inch long sections.  Depending on the size of the parsnip you may wish to cut these sections into halves or even quarters to ensure they cook evenly.  Add the parsnip to a large saucepan filled with water. Peel and quarter the potatoes, adding them to the parsnips.  Ensure they are covered with enough water that they can all be submerged about an inch below the surface.  You may salt the water if you like.  Bring the water to the boil, and then simmer at a low boil for 20-25 minutes, until the potatoes slide effortlessly off when spiked with a fork (crumbling off is acceptable).

When the potatoes are ready, drain the potatoes and parsnips, and return them to the saucepan off the heat.  Add the coconut oil or butter substitute, salt and pepper to taste and mash using a masher, food processor, or fork.  Serve hot.

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