Easy to make and full of flavor, this classic mash is perfect for cozy family dinners, holiday feasts, or as a delicious alternative to plain mashed potatoes.
This makes a really delicious side dish for the holidays but works well for any meal. I love the balance of flavors with the parsnips and the potatoes. Parsnips are naturally sweet and the potato helps to prevent them from being too sweet.
Not only is this a very easy dish to put together but it comes together quickly and easily, making it ideal for a weeknight supper if you wish, but with a delicious flavor that you wouldn't mind serving to guests. The addition of some creamed horseradish really adds another lovely level of flavor to what essentially is a very simple, yet very tasty side dish!
This goes very well with Beef, Lamb, any kind of roasted poultry, and fish. Salmon is especially nice served with this.
On this day I served it with some beef, gravy and steamed carrots. Altogether this made for a really delicious meal that I really enjoyed!
INGREDIENTS NEEDED
TO MAKE
PARSNIP & POTATO MASH
Other than the seasoning you only need a few simple ingredients to make this delicious mash!
- 3 large parsnips, peeled and cut into 1-inch chunks
- 2 medium floury potatoes, peeled and cut into 1-inch chunks
- 2 TBS butter
- 1/2 cup (120ml) whipping cream
- fine sea salt and freshly ground black pepper to taste
- 1 TBS creamy horseradish
- a knob of butter to top
- Snipped chives to garnish (optional)
You will end up with more parsnips than potato. If the centers of your parsnips look particularly woody, remove and discard. In that case you may need an extra parsnip.
I used russet potatoes. In the U.K. you could use a Maris Piper or a King Edward potato. Any good mashing potato will work. New potatoes are not suitable.
I use salted butter.
In the U.K use double cream.
Creamy horseradish is grated horseradish which has been mixed together with a bit of cream. It is not as hot as the plain grated horseradish.
HOW TO MAKE PARSNIP & POTATO MASH
This delicious side dish goes together quickly and easily.
- Place the parsnips and potatoes into a large saucepan. Cover with lightly salted water. (Make sure your parsnips and potatoes are of an equal size for even cooking. Also make sure they are completely submerged in the water. Start with cold water.)
- Bring to the boil and then reduce to a gentle simmer. Cook for 15 to 20 minutes until the vegetables are very tender and can be pierced very easily with a fork. (They should be close to falling apart, but still holding their shape.)
- Drain well, then return the vegetables to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out well. Using a potato masher (or a potato ricer), mash the potatoes until you have a smooth creamy mixture. (Shaking them over the heat helps to prevent a soggy mash. For a really smooth finish use a potato ricer. Otherwise use a potato masher. You can even whip them smooth using an electric hand mixer if you wish.)
- Warm the cream with the horseradish and butter just until the butter melts. Whip this into the potato mixture with a spoon. Season to taste with salt and pepper. (Don't skip heating the cream, horseradish and butter together. This will give you the best flavor and consistency.)
- Spoon into a heated serving bowl. Top with a knob of butter and some snipped chives. Serve hot.
DELICIOUS VARIATIONS
Here are a few ways of varying this dish that are also very tasty!
- Add roasted garlic cloves. Just a few will add a lovely depth of garlic flavor. In that case, leave out the horseradish.
- For an herby twist add a few fresh herbs such as chopped fresh rosemary or thyme leaves.
- Replace half of the potatoes with either carrots or sweet potatoes for a delicious and colorful root vegetable mash.
- Turn it into a cheesy mash by grating in some medium cheddar cheese, Emmenthaler cheese or parmesan cheese. Just add to your own taste.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
Yes, this dish can very successfully be made ahead of time. Simply transfer to a covered container and refrigerate. Reheat gently on top of the stove over medium low heat or in the microwave (at 1-minute increments, whisking after each minute.) It will be necessary to add a splash of cream or milk to restore its creamy texture. I would not make it more than 24 hours in advance for the best results.
DO I NEED TO USE HEAVY OR WHIPPING CREAM?
Not at all. Of course, cream brings a delicious richness to the dish, but you can cut the amount of cream in half and replace the other half with milk or stock.
HOW LONG WILL THE LEFTOVERS KEEP?
You can keep any leftovers, covered and refrigerated for up to three days. Reheat as above.
DO I NEED TO USE HORSERADISH?
Not at all, you can completely leave it out if you wish. It does add a lovely kiss of flavor however that is quite enjoyable.
CAN I FREEZE THIS DISH?
Yes, this can successfully be frozen. Simply place into an airtight freezer container, label and date. It will keep well frozen for up to three months. When you are ready to use it, thaw overnight in the refrigerator and reheat as above.
A FEW OTHER
POTATO SIDES TO ENJOY
If the potato is your favorite vegetable as mine is, you might also enjoy the following delicious options!
PAPRIKA BROWNED POTATOES - I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika. Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes. In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!
FONDANT POTATOES - At first glance you might be forgiven if you mistake these tasty potatoes for being fried potatoes. They are anything but fried potatoes. They have a beautiful buttery golden brown surface, but the interior is buttery and melt-in-the-mouth tasty. This is achieved by poaching them slowly in a rich chicken stock until tender and then finishing them off by frying them in a chef's kiss of butter, garlic and herbs until golden brown and crisp on the outside. These are considered party-fare and are very indulgent and elegant. Perfect for celebratory meals and holidays. This is a very classic recipe.
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Yield: Serves 4
Parsnip & Potato Mash
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a fabulous side dish for any day and especially for the holidays. Velvety, creamy and comforting. Potatoes and parsnips are perfect partners!
Ingredients
- 3 large parsnips, peeled and cut into 1-inch chunks
- 2 medium floury potatoes, peeled and cut into 1-inch chunks
- 2 TBS butter
- 1/2 cup (120ml) whipping cream
- fine sea salt and freshly ground black pepper to taste
- 1 TBS creamy horseradish
- a knob of butter to top
- Snipped chives to garnish (optional)
Instructions
- Place the parsnips and potatoes into a large saucepan. Cover with lightly salted water.
- Bring to the boil and then reduce to a gentle simmer. Cook for 15 to 20 minutes until the vegetables are very tender and can be pierced very easily with a fork.
- Drain well, then return the vegetables to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out well. Using a potato masher (or a potato ricer), mash the potatoes until you have a smooth creamy mixture.
- Warm the cream with the horseradish and butter just until the butter melts. Whip this into the potato mixture with a spoon. Season to taste with salt and pepper.
- Spoon into a heated serving bowl. Top with a knob of butter and some snipped chives. Serve hot.
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Ecclefechan Tarts are a traditional Scottish bake filled with buttery pastry, dried fruits, nuts, and warm spices. Sweet, rich, and wonderfully festive, these classic tarts are perfect for holiday gatherings, teatime treats, or whenever you crave a taste of Scotland.
Dried fruits and nuts figure greatly in most of the traditional teatime bakes and treats in the U.K. I am a huge fan of that! Very humble ingredients put together in the most delicious way!
This is a great treat to start off the month of December and the Festive season with!
When I first encountered these, I thought the name was a bit rude, but I was completely mistaken in thinking so. Ecclefechan is actually the name of a village in Dumries and Galloway (the borders area of Scotland) and this is where these delicious tarts originated.
These are really quite similar to Canadian Butter tarts, but you would be mistaken if you think they are the same thing. Butter tarts don't typically use any sort of spice in them, and they use more butter. They also tend to have corn syrup or maple syrup in them. Butter tarts have a looser, almost runny filling, when done properly. Ecclefechan tarts are quite a bit sturdier.
I adapted this recipe from one I found in a Scottish baking book that I have, entitled Scottish Baking by Sue Lawrence. I picked this book up when I visited Scotland one year when I was still living in the U.K. What a lovely visit that was. I spent my time mainly in the Highlands, chasing my Scottish roots. A place of stunning, wild beauty. I would go again in a heartbeat.
Served cold with a hot drink or warm with a dollop of cream, these tarts are traditionally served for Hogmanay (New Years Eve) celebrations in Scotland, but I can promise you that they are quite delicious served any time and would make a fabulous addition to your holiday baking trays!
Note - On this occasion I got rather lazy and used frozen tart shells for convenience but have provided a recipe to make your own pastry shells if you wish.
INGREDIENTS NEEDED
TO MAKE
SCOTTISH ECCLEFECHAN TARTS
These are pretty standard baking cupboard ingredients. Use the best and freshest ingredients for a really delicious finish.
For the pastry:
- 2 cups (275g) plain all-purpose flour,
- 1/2 cup + 1 TBS (125g) cold butter
- 3 TBS sugar
- 1 large egg
- 1 to 2 TBS cold water
For the filling:
- 1/3 cup + 1 TBS (90g) butter
- 1/2 cup (100g) soft dark brown sugar
- 1 TBS finely grated fresh lemon zest
- 1 TBS fresh lemon juice
- 1 large egg, beaten
- 1/4 tsp mixed spice (see notes)
- 1/2 cup (80g) raisins
- 1/4 cup (40g) sultanas
- 1/4 cup (25g) chopped toasted walnuts
- 1/3 cup (50g) chopped glace cherries
I just use salted butter in my house. I have never found anything to be overly salted and if I am worried that it might be I just cut back on any salt required in the recipe. This means that I only need keep one type of butter in the house. Its simply what works for me.
Use fine granulated sugar or caster sugar for the pastry. This is a sweet short crust pastry meant to be used for desserts.
Soft dark brown sugar will give you the best flavor. If I was in the U.K. I would use muscovado sugar, which has a lovely high molasses content. It's simply not available here in Canada.
Make sure you use FRESH lemon juice and lemon zest for the best flavor.
Make sure your dried fruits are also plump and fresh, not hard and dried out.
You can toast your walnuts by popping them onto a baking tray and roasting them in a moderate oven for about 8 minutes, then chopping. Leave to cool before using.
If you cannot get glace cherries, you can leave them out altogether and increase the other fruits by the same amount. You could use Maraschino cherries, but you will need to drain them really well and pat them dry with some paper kitchen toweling.
NOTE - I dusted my tarts with some icing sugar for presentation purposes.
HOW TO MAKE
SCOTTISH ECCLEFECHAN TARTS
These are really very simple to make. You have lightly sweetened short crust pastry tart shells, filled with a lightly spiced fruity filling. Check out my hints and tips for sure success.
- To make the pastry add the flour to the bowl of a food processor. Drop in the butter and process until the mixture resembles fine bread crumbs. Pour into a bowl and whisk in the sugar. (Alternately you can rub the flour and butter together using your fingertips and a snapping motion.)
- Make a well in the center of the dry ingredients and drop in the egg and 1 TBS of water. Mix with a fork until the mixture begins to come together. If it is still too dry, add the remaining water as needed. (You want a soft pliable dough, but not a sticky one.)
- Knead gently a few times, shape into a ball, flatten and then wrap in plastic wrap. Chill in the refrigerator for 30 minutes. (Do not overhandle the dough as you run the risk of having tough pastry.)
- While the pastry is chilling make the filling. Measure the butter and the brown sugar into a medium saucepan. Place over medium low heat to melt the butter and the sugar, whisking occasionally. (Do not allow to boil.)
- Set aside to cool for about 8 minutes. (This is so that the egg doesn't cook when you add it to the hot mixture.)
- Add the remaining filling ingredients, mixing everything well together until combined.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Roll the pastry out on a lightly floured surface, 1/4 inch thick. Using a fluted edged cutter, stamp out 3 inch rounds. Fit them into a tart tin. Prick the bottoms. (Pricking the bottoms helps to prevent the pastry from bubbling up.)
- Divide the filling equally amongst the tart shells.
- Bake for 20 minutes until the filling is set and the pastry is golden brown around the edges.
- Leave to cool in the tin for 10 minutes before removing to a wire rack to finish cooling.
HINTS AND TIPS
FOR THE BEST ECCLEFECHAN TARTS
- Read through the recipe several times before you begin to help familiarize yourself with any ingredients or equipment needed as well as instructions on how to make them.
- Gather all of your ingredients before you begin. This can help to prevent you from leaving anything integral to the recipe out by mistake.
- Do not overhandle the pastry. This can toughen it and you want the pastry to be flaky.
- Use a food processor to rub the butter and flour together. Alternately you CAN do this by hand by rubbing it between your fingertips, but I find the use of a food processer helps to make a superior pastry.
- For a really crisp bottom on the tarts, place a baking sheet in the oven while it is preheating and then place the filled tart tin on top of the heated baking sheet when you go to bake them. Also bake them in the lower third of the oven.
- Make sure that the butter and the brown sugar have completely melted before adding the other ingredients for the filling. Do not allow it to boil.
- It is best to remove the tarts from the oven while they still have a tiny bit of a wobble in the middle. They will continue to cook while they are standing. This helps to ensure moist tarts.
FREQUENTLY ASKED QUESTIONS
CAN I USE FROZEN PASTRY OR TART SHELLS?
For sure. Simply thaw them out if using either one. If using a full sheet of pastry, cut into rounds and proceed as per the recipe. If using individual tart shells, I would thaw them out and par-bake them for about 8 minutes before filling and proceeding as per the recipe.
WHAT IS MIXED SPICE?
Mixed spice is a spice mixture frequently used in baked goods and desserts in the U.K. Also known as Pudding Spice it is a mix of warm baking spices. Typically, it includes cinnamon, nutmeg, cloves, allspice, ground coriander and ginger. I have included a recipe in the notes to make your own mix. You can also use Pumpkin Pie Spice or Apple Pie Spice, but it will not be entirely the same.
CAN I LEAVE OUT THE NUTS?
Feel free to leave out the nuts for a nut-free tart. Simply increase one of the other ingredients to make up the difference.
CAN THIS BE MADE AS A FULL-SIZED TART?
Absolutely. After chilling the dough, roll it out to a circle large enough to line a 9-inch tart tin with a 1-inch overhang. Line with some parchment paper and baking beans and bake at 375*F/190*C/ gas mark 5 for 15 minutes. Remove the baking parchment and beans and bake for a further 5 to 10 minutes, until the pastry is cooked through and golden. While the pastry is still hot, run a rolling pin over the edges of tart shell in the pan to trim off the excess pastry. Double the ingredients for the filling. Make as per the recipe. Fill the baked tart shell, smoothing it out. Bake for 15 minutes at 350*F/180*C/gas mark 4.
CAN THIS BE MADE GLUTEN FREE?
Yes, simply use your favorite gluten-free pastry recipe. Roll out and fill the tart shells and bake as per the recipe.
CAN THESE BE FROZEN?
Yes. Freeze the baked tarts in a single layer until frozen solid and then place into an airtight container with baking parchment between the layers. Date and label. These will keep for up to six months frozen. Leave out at room temperature until thawed to enjoy.
HOW LONG WILL THESE KEEP?
Stored in a cake tin or other tightly covered container these will keep for 5 to 6 days at room temperature. It is suggested that you freeze them if you wish to keep them longer.
WHAT CAN I SERVE WITH ECCLEFECHAN TARTS?
While these are really delicious on their own, served with a hot drink, they are also very delicious served warm with a dollop of Brandy cream, whipped cream, pouring cream or custard sauce. A small scoop of vanilla ice cream, whilst not traditional, is also very nice.
A FEW OTHER
SCOTTISH BAKES FOR YOU TO ENJOY
I thought you might also enjoy these other Scottish baking recipes which will come in handy at this time of year, or anytime really. Always delicious!
SCOTTISH OAT CAKES -These Scottish Oat Cakes are crisp, buttery, and wonderfully moreish—perfect with cheese, jam, or simply a cup of tea. Toasted oats give them a nutty depth, while a sprinkle of sea salt makes them irresistible. A traditional treat made easy at home!
SCOTTISH DUNDEE CAKES -These Mini Scottish Dundee Cakes are light, citrus‑kissed fruitcakes topped with blanched almonds. Packed with currants, raisins, and candied peel, they’re a delightful small‑batch twist on the classic—perfect for teatime or festive gatherings. These are the size of a cup cake, but the batter can also be baked as a full-sized cake. Delicious either way!
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Yield: Makes 12 to 14 tarts
Ecclefechan Tarts
Prep time: 35 MinCook time: 20 MinTotal time: 55 Min
These are a traditional Scottish treat for the holidays, usually for Hogmanay, but delicious anytime. Almost like a cousin to the Canadian Butter Tart, they are loaded with lots of dried fruits, butter, lemon and glace cherries!
Ingredients
For the pastry:
- 2 cups (275g) plain all-purpose flour,
- 1/2 cup + 1 TBS (125g) cold butter
- 3 TBS sugar
- 1 large egg
- 1 to 2 TBS cold water
For the filling:
- 1/3 cup + 1 TBS (90g) butter
- 1/2 cup (100g) soft dark brown sugar
- 1 TBS finely grated fresh lemon zest
- 1 TBS fresh lemon juice
- 1 large egg, beaten
- 1/4 tsp mixed spice (see notes)
- 1/2 cup (80g) raisins
- 1/4 cup (40g) sultanas
- 1/4 cup (25g) chopped toasted walnuts
- 1/3 cup (50g) chopped glace cherries
Instructions
- To make the pastry add the flour to the bowl of a food processor. Drop in the butter and process until the mixture resembles fine bread crumbs. Pour into a bowl and whisk in the sugar.
- Make a well in the center of the dry ingredients and drop in the egg and 1 TBS of water. Mix with a fork until the mixture begins to come together. If it is still too dry, add the remaining water as needed.
- Knead gently a few time, shape into a ball, flatten and then wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- While the pastry is chilling make the filling. Measure the butter and the brown sugar into a medium saucepan. Place over medium low heat to melt the butter and the sugar, whisking occasionally. Do not allow to boil.
- Set aside to cool for about 8 minutes.
- Add the remaining filling ingredients, mixing everything well together until combined.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Roll the pastry out on a lightly floured surface, 1/4 inch thick. Using a fluted edged cutter, stamp out 3 inch rounds. Fit them into a tart tin. Prick the bottoms.
- Divide the filling equally amongst the tart shells.
- Bake for 20 minutes until the filling is set and the pastry is golden brown around the edges.
- Leave to cool in the tin for 10 minutes before removing to a wire rack to finish cooling.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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