Nigella Lawson on Regis & Kelly - Mashed Potatoes with a Twist

Nigella Lawson on Regis & Kelly - Mashed Potatoes with a Twist
Tangy Mashed Parsnips and Potatoes
INGREDIENTS:
To go with the Asian Braised Beef Shank and to make hangover-friendly potato patties
Serves 6-8
2 ¾ pounds of potato
1 ½ pounds parsnips
1 X 4 inch long piece fresh gingerroot
cut in half length wise
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons toasted Asian sesame oil
2 table spoons olive oil
1/3 cup buttermilk
DIRECTIONS:
Peal the vegetables. Chop the potatoes into 4 and the parsnips into 3 pieces. Remove the parsnip core if it is very fibrous. The parsnips should be cut bigger than the potatoes as they will cook more quickly.
Put the potatoes into a saucepan. Put the parsnips on top of them. Cover with cold water and add the salts. Drop in the ginger pieces, bring to a boil, turn down to a robust simmer and cook for about 20 minutes or until potato and parsnips are tender and cooked through. Then drain and discard the ginger pieces.
Put the potatoes and parsnips back into the warm pan and start mashing them together. Then add the sesame and olive oils, buttermilk, and give another good mash, before beating vigorously with the wooden spoon. Taste to check seasoning adding more salt if needed.
Make Ahead Note:
The mashed vegetables can be made up to 1 hour ahead. Cover with a splash of milk to keep them from drying and clamp on a lid. Reheat gently, beating vigorously.

[@Elizatlantic]

Awwww he was so adorable 🥰

[@renatoamaral8259]

Nigella is very beautiful and curvy here!

[@2dasimmons]

That's funny!

[@halogen123]

That man is really just so annoying. It's like he's stumbled in off the street and found himself in the studio.

[@TheGardner22]

poor Nigella, he is so rude to her! she looks super uncomfortable