Traditional English Halloween Supper Mash O Nine Sorts
Celebrate the cozy traditions of autumn with this hearty and comforting recipe for Traditional English Halloween Supper Mash O Nine Sorts. This time-honored dish combines a medley of nine wholesome ingredients, including creamy potatoes, earthy parsnips, sweet carrots, and velvety leeks, all mashed together with butter and a hint of nutmeg for a delightfully rustic flavor. Perfect for chilly October evenings, this warming mash is as versatile as it is delicious—serve it as a standalone centerpiece or pair it with savory sausages, roasted meats, or vegetarian gravy. With simple preparation and soul-soothing flavors, this classic mash is an irresistible way to embrace autumn’s harvest. Perfect for Halloween gatherings or cozy family dinners, this traditional English recipe is packed with seasonal charm.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Parsnips
- 200 grams Carrots
- 200 grams Swede (Rutabaga)
- 200 grams Turnips
- 2 stalks Leeks
- 50 grams Butter
- 200 milliliters Whole Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Nutmeg
Instructions
Peel and chop the potatoes, parsnips, carrots, swede, and turnips into even-sized chunks for consistent cooking.
Trim and chop the leeks into rounds. Rinse thoroughly to remove any trapped dirt.
Bring a large pot of salted water to a boil. Add the chopped root vegetables and cook for 20-25 minutes, or until fork-tender.
In a separate small saucepan, melt 25 grams of butter over medium heat. Add the leeks and sauté for 5-7 minutes until softened but not browned. Set aside.
Drain the cooked root vegetables and return them to the pot. Let them sit for a minute over low heat to evaporate excess moisture.
Add the remaining 25 grams of butter, the sautéed leeks, whole milk, salt, black pepper, and nutmeg to the pot.
Using a potato masher, mash the ingredients together until smooth yet slightly textured. Adjust seasoning to taste.
Serve warm as a standalone dish or with your favorite sausages, roasted meats, or vegetarian gravy.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 58.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 739 mg | 57% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5716 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
