‘Burning love’ with beetroot
FOR THE MASH
1kg floury potatoes
(such as King Edward or Maris Piper)
Sea salt and freshly ground
25g (2tbsp) salted butter 100ml whole milk, warmed ½tsp freshly grated nutmeg
FOR THE TOPPING
400g smoked streaky bacon,
4 onions, chopped
200g beetroot, peeled and
1 celery stick, finely chopped Leaves from a bunch of curly
parsley, finely chopped
1 For the mash, peel the potatoes and cut into big chunks. Boil them in salted water until tender. Drain, reserving some of the cooking liquid. Mash the potatoes until they reach your preferred texture. Slowly add the butter and warm milk, stirring until the butter has melted, then season to taste with salt, pepper and the nutmeg. Splash in some of the reserved cooking liquid if you want a looser mash.
2 Meanwhile, for the topping, fry the chopped bacon in a frying pan over a medium heat in its own fat until golden and crispy. Remove from the pan using a slotted spoon, leaving the fat in the pan. Add the onions, beetroot and celery to the pan and fry until golden brown, then return the bacon and season everything with pepper.
3 Serve the mash with the topping of bacon, beetroot, onions and celery, adding a sprinkling of chopped parsley.