800 g prawns in brine, Royal Greenland
1400 g potatoes
400 g parsnips or celeriac
200 ml cream cheese
100 ml crème fraîche, 38% fat
4 cloves of garlic
1 red chilli
Freshly chopped coriander (optional)
500 ml garlic croutons
Salt and pepper, freshly ground
Peel the potatoes and the parsnips. Roughly cut them into pieces and boil until tender (about 15 minutes).
Coarsely chop the prawns. Save some for garnishing if you wish.
Drain the potatoes and mash them with the cream cheese, crème fraîche and crushed garlic. Season with salt and pepper and stir in the prawns.
Sprinkle with chopped red chilli, herbs and croutons, and garnish with prawns if you wish. Serve immediately.