Fluffy Mashed Alexanders Root is a traditional British recipe for a classic accompaniment of boiled alexanders root and a potato that are then mashed with sour cream, butter and milk; a dish that makes an excellent accompaniment for the Christmas and Thanksgiving meals. The full recipe is presented here and I hope you enjoy this classic British version of: Fluffy Mashed Alexanders Root.
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Ingredients:
5 large alexanders roots, washed, peeled and cut into chunks
1 large russet potato, peeled and cut into chunks
2 tbsp sour cream
1 tbsp butter
60ml to 120ml milk (or cream)
salt and freshly-ground black pepper, to taste
Method:
Peel the alexanders roots and potato then cut into pieces about 3m in size. Place in a pan of boiling, lightly-salted water and cook for about 15 minutes, or until tender (or until the pieces can be easily pierced with a fork).
Drain the vegetables and place in a large bowl then add the butter and sour cream. Using a potato masher mash the mixture until completely smooth. Use a strong metal spoon beat the mixture, adding milk until you have the creamy texture you desire (do not over-beat or your potatoes will become gloopy). Season to taste with salt and black pepper and serve hot.
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