Mains and more It’s A Mash Up No boast but this is better than a roast and easier to cook and plate. Serve up chunky slices of juicy hot salt beef with creamy mash, your favourite roasted roots and a drizzle of beef gravy and watch your diners melt. Follow our recipe below for the creamiest mash. For roasted roots, pick a colourful selection – heritage carrots, baby turnips, parsnips, swede, whole baby onions and garlic. Scrub, trim and quarter roots and massage well with olive oil, sea salt, pepper, garlic and thyme. Tip into a roaster and cook until tender and caramelised in a hot oven. Creamy Mash Serves: 4 Ingredients 4 large potatoes, peeled and chopped 250g salted butter 6 cloves garlic, crushed 65 ml warm double cream 125 ml sour cream Method Boil potatoes until potatoes are soft. While potatoes are cooking melt butter. Once milk solids rise to the top, remove. Add garlic and cook on low to infuse about 10-15 minutes. Drain potatoes and pass through a ricer and add back to pot. Pour in melted garlic butter, double cream and sour cream. Beat the potatoes until all ingredients are incorporated and potatoes are smooth and fluffy. Transfer to serving dish and pour remaining melted butter over.