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Revamp classic mash by swapping in parsnips and sweet potatoes for a Christmas dinner side dish that will really impress. Make it extra indulgent with a drizzle of aromatic truffle oil, and scatter through maple-glazed hazelnuts for a delicious flavour twist. See method
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Get ahead: Make up to 2 days in advance and gently reheat over a low heat for 15 mins, stirring and adding a little more stock to loosen the texture. Make the maple hazelnuts the day before and keep in an airtight container.
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