Root Vegetables

Method

Place all cubed root vegetables into a large heavy-bottomed pot and cover with cold salted water. Bring to a rolling boil and cook for 20-25 minutes until the vegetables are completely tender when pierced with a knife. Drain thoroughly in a colander, reserving 100ml of the cooking water. Return the drained vegetables to the pot with butter, salt and pepper, then mash until you reach your desired consistency, adding reserved cooking water as needed to achieve a creamy texture. Serve immediately whilst hot, traditionally alongside lamb or fish dishes.