It’s A Mash Up

Big beef dinner

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

4 large potatoes, peeled and chopped
250g salted butter
6 cloves garlic, crushed
65 ml warm double cream
125 ml sour cream


  • 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.