Mash is something so easy to whip up yet so filling in combination with other somewhat smaller courses like the ones in our Christmas menu. However, there's plenty of mash recipes out there for every preference. Long story short, we decided to add roasted hazelnuts to ours and bake the mash in the oven to give it that crunchy crust. Trust us when we say your regular ol' potato mash has some strong competition. 

The first time we thought of adding nuts to our mash was only a month ago whilst dining out at a vegan buffet-style restaurant. The crunch adds so much more than flavour to a regular mash and takes it to a whole 'n other level. Hazelnuts and parsnip seem like an odd combination, but they taste heavenly together. If you're making the other dishes from our Christmas menu as well, you can easily save time by prepping the dishes and putting them in the oven together. Perhaps even make the mini tarts beforehand (but bake for 25 minutes instead of 40 and reheat them along with the mash in the oven. 

PREP TIME: 20 minutes + 10 minutes baking // SERVINGS: 2 to 4 // MEAL: dinner


- 1/2 cup hazelnuts (optional: 1tbsp to garnish)
- 2 large parsnip
- 2 medium potatoes
- 1/2 cup plant milk (preferably almond or oat milk)
- pinch of nutmeg
- salt and pepper


1. Finely chop the hazelnuts and toast on the hob until fragrant and lightly browned.
2. Roughly chop the parsnip and potatoes and cook or steam until soft.
3. Drain and mash the potatoes and add nutmeg. Add salt and pepper to taste.
4. Combine the toasted hazelnuts with the mash and transfer to a baking dish.
5. Bake for 10 to 15 minutes on 200°C.
6. Optionally garnish with more chopped nuts. Serve hot.

*Tip: if you're planning on making the roasted carrots, put both dishes in the oven together to save time!

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