• 4 medium sized Rooster potatoes, peeled and chopped into 2cm pieces
  • 500g carrots, peeled and chopped into 2cm pieces
  • 6 shallots, peeled and cut into wedges
  • 2 tablespoons wholegrain mustard
  • 125ml half fat crème fraîche
  • 25g butter
  • 75g bag watercress, stems removed


  1. 1

    Place the chopped Rooster potatoes, carrots and shallots into a pan of cold water and bring to a very gentle boil.

  2. 2

    Cook everything for around 20 minutes, or until tender.

  3. 3

    Drain the vegetables, then mash together into a coarse purée. Add the mustard, crème fraîche and butter then season to taste.

  4. 4

    Stir in the watercress until it is just wilted but still crisp.

  5. 5

    Cook's tip: This dish goes particularly well with pork, so try serving with roast ham, grilled gammon or sausages.

Nutritional Details

Each serving provides
  • Energy 1599kj 382kcal 19%
  • Fat 12.0g 17%
  • Saturates 6.5g 33%
  • Sugars 0.1g <1%
  • Salt 2.0g 33%

% of the Reference Intakes

Back to top