It was quite common to mash up your leftover potatoes with other vegetables during the war. One example of this is ‘bubble and squeak’.
To use up the last few potatoes, carrots, parsnips, turnips and swedes that maybe past their best in the larder, they were often scrubbed clean and chopped up into small pieces and boiled together until soft then mashed up with margarine/butter and lots of salt and pepper. To make it even better the mash could be put into a pie dish and browned in an oven.
Through trial and error, for my personal taste I like to make my root vegetable mash with 50% potatoes and then whatever I have left cooked in with it. I really like a parsnip added to root vegetable mash as it gives it an extra flavour boost!
Root Vegetable Mash
Ingredients (I used quadruple the amount below)
Potatoes (2 medium per person)
Parsnip ( 1 medium per person)
Carrots (1 medium per person)
Salt and Pepper
Extras: Some chopped and sauted garlic, fresh thyme and/or chives add a nice touch.
Chop up the scrubbed vegetables and boil until soft in water.
Drain, add salt and pepper, add butter (or dairy free margarine if vegan) and a drop of milk (I use organic oat milk) and mash until you achieve the consistency you like.
Place mixture in large pie dish or two small ones.
Brown in oven.