Pushing the mash through a sieve gives it a smooth, creamy consistency, while whisking it makes it light and fluffy.
- Place sweet potato, potato and garlic in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 12 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, mash mixture. Press through a sieve into a heatproof bowl. Add spread and 1/2 the milk. Season with salt and pepper. Whisk until combined. Add remaining milk. Whisk until light and fluffy.
- Meanwhile, using a zester, remove rind from orange (see Notes).
- Place fennel seeds in a frying pan over low heat. Cook, stirring occasionally, for 2 to 3 minutes or until fragrant and toasted. Transfer to a bowl. Add orange zest. Stir to combine. Stand for 5 minutes. Add parsley. Stir to combine.
- Sprinkle fennel and orange mixture over mash. Drizzle with oil. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set