mashed potato

Mashed potatoes are so common as to be almost disdained. And eating poorly prepared ‘mash’ as a child can put you off for a lifetime. However, creamy, buttery mashed potatoes can be a true delight.

The addition of sweet potato creates a pretty, peachy colour perfect for your harvest table, and additions like mustard, horse radish, cheese, parsnips or celeriac can can help pair your mashed potatoes with whatever you’re serving, a bit of mustard with ham or horse radish with roast beef, for instance.

Check out Ellen’s recipe for Harvest Scalloped Potatoes!

Harvest Mashed Potatoes


  • 1.5 lbs all-purpose potatoes like Yukon Gold
  • 1/2 lb sweet potatoes (parsnips or celeriac)
  • 3-4 cloves garlic, peeled and trimmed
  • 1 tsp salt for water
  • 1 cup light cream
  • 1 tsp mustard or horseradish
  • 1/2 cup crème fraiche
  • salt and pepper to taste
  • grated nutmeg to taste (optional)
  • 4 tbsp butter
  • chopped chives (for garnish)


  • Peel (or scrub) and quarter Yukon Gold potatoes.
  • Peel sweet potatoes and cut into larger pieces than the potatoes (they cook faster). If using peeled chopped parsnips or celeriac, add in a ratio of 1:3 - parsnips to potatoes.
  • Put potatoes and garlic into a large pot of salted water and bring to a boil.
  • Add sweet potato (parsnip or celeriac) and boil until vegetables can be easily pierced with a fork but not disintegrating or water-logged.
  • Remove from the pot and save the garlicky water for soups and gravies.
  • Melt butter in the pot and add cream (and to start, mustard or horseradish to taste); heat until warm.
  • Put potatoes, sweet potatoes and garlic back into the pot and mash.
  • For a smoother mash, rice the vegetables first before stirring into the heated cream and butter. Add crème fraiche, grated cheese if using, and season with salt, pepper and nutmeg. A food processor might seem like a good idea, but don’t do it - the results will be gummy and unpalatable.
  • Scoop into a baking dish, even the top slightly with the back of the spoon and serve. Or cover well to keep warm in a low oven for up to an hour or so before serving.
  • Dot with butter and sprinkle with finely chopped chives to serve.