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Haggis With Potato And Parsnip Mash

Yield: 2 servings

Ingredients and directions for this recipe

1 450 g Castle MacLellan
-haggis

FOR THE POTATO AND PARSNIP M
750 g Floury potatoes such as
-Kerrs; (1lb 10oz)
Pink; Romano or King
; Edward, cut into
; chunks
375 g Parsnips; peeled and cut
-into
; small chunks (13oz)
125 ml Warm milk; (4fl oz)
30 ml Double cream; (2tbsp)
Salt & freshly ground black
-pepper

Remove the outer plastic wrapping from the haggis. Wrap in foil.

Place in a pan, cover with water, bring almost to the boil and simmer very
gently for 45-50 minutes or until piping hot. Take care not to let it boil
otherwise the skin could burst.

Meanwhile, to make the mash, cover the potatoes and the parsnips in boiling
salted water and simmer for 15-20 minutes or until tender.

Drain and return to the pan. Add the remaining ingredients and mash well
until smooth.

See also:
Previous recipe Haggis Patties With Red Piquant Sauce
Next recipe Haggis With Tatties & Neeps

Or try one of these recipes:
Cocoa^
Oat And Dried Fruit Cereal With Honey And Hogurt