This is an interesting take on your normal mashed potatoes. This mashed potato recipe has an additional gruyere cheese and parsnip, as I felt a little taken with French cuisine for this dish, I have added some creamed horseradish and mustard to the mixture.
I find this to be a good consistency for a saucy meat dish as the potatoes go nicely with it. As well, due to the flavours of the dish, this goes nicely with stronger flavoured meats, such as beef or lamb. That being said, a nice sausage with rich gravy would also be good with this.
The image above has this served with my slow-cooked beef and gravy. You can find the recipe for it here.
The amounts below, as usual, are only suggestions. You want this dish to have a smooth consistency with the mash, but a punch of the mustard and cheese. If you do not get enough of those flavours, I do suggest adding more of them.
Calories per serving: 354
Gruyere Cheese Mashed Potato and Parsnips Recipe
Mashed potatoes do not need to be done the same way, we have included parsnips into the mix alongside cheese. It goes excellently with any gravy dish, or usual dinner where you would have mashed potatoes.
- 1 Medium Parsnip (¾ cup)
- 1 Medium Potato (¾ cup)
- 4 tsps Butter
- 100 - 150 mls Milk
- ½ tsp Mustard
- 1 tsp Creamed Horseradish
- 1 tbsp Garlic Paste
- ¼ cup Grated Gruyere Cheese
- Step 1 Peel and chop your parsnip and potato. Chop them into small enough pieces that it will not take ages for it to drain.. Put it into a large enough pot that it will have space to boil, but not too large that you won’t be able to mash it in the pot once you are done.
- Step 2 Boil your potato and parsnip until very soft. I find boiling a kettle and adding the already boiling water to the pot very useful to expedite the process. This technique is not used as frequently in North America as it is done in the U.K. which is why I feel the need to be explicit with this. Add salt to your water while you boil it.
- Step 3 Drain your potatoes and parsnips and place back into the pot. Add your butter, mustard, horseradish, garlic, and rosemary. Mash and mix until it is blended well. Add your milk a little time (you may find that you do not need it all) by mashing the mixture further. Keep adding and mashing until you are happy with the consistency. Add your cheese, salt and pepper to taste.
- Step 4 Serve this immediately as you want it to be warm. As a personal preference I do not like reheated mashed potatoes so I do not suggest any storage for this, instead make as much as you need.