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    Supper Club's Sweet Potato and Parsley Mash

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    Supper Club's Sweet Potato and Parsley Mash

    The texture and sweetness of sweet potatoes go well with sausages and are great for mopping up juices.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 8


    • 1.5kg sweet potatoes, peeled
    • 50g butter
    • 50ml whole milk
    • ½ x 20g pack fresh flat-leaf parsley, roughly chopped


    1. Dice the sweet potatoes into equal-sized pieces, about 2cm, and place in a large pan. Cover with cold water and bring to the boil. Put on the lid and simmer for 10-12 minutes until tender, then drain well. Return the sweet potatoes to the pan and mash until smooth.
    2. Over a low heat, push the mash to one side, add the butter to the base of the pan and allow to melt. Pour the milk onto the butter and heat for 1-2 minutes, then beat into the mash to combine. Stir in the parsley, season and serve.

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    Cook's tips

    To make the mash in advance, cook up to the end of Step 1 then transfer to a bowl and cover with clingfilm. Cool, then chill until needed. About 5-10 minutes before serving, put the mash back in a pan and continue from Step 2, adding 100ml milk and stirring over the heat until the milk is incorporated and the potato is hot.


    Average user rating

    4 stars