Mashed Potato Recipe

New!

• 1 1/2 lb / 700g peeled potatoes
• Pinch of salt
• 3 Tablespoons of low fat creme fraiche or simular
• A handfull of fresh parsley, chopped
• Extra virgen olive oil
• Salt and ground black pepper to taste

1. Cut the potatoes into roughly 1" cubes, rinse them with cold water and put them into a medium sized saucepan. Cover them with water, add the salt, put on the lid and bring them to the boil.  
2. Turn down the heat so that they are simmering and cook for approximately 10 to 15 minutes, until it is easy to insert the blade of a pointed knife into the potato pieces.
3. Drain the water off them using a collander and pile the dry cooked potatoes into a good sized bowl.
4. Add the creme fraiche and a little salt and a grinding of black pepper.
5. Now, mash the potatoes using a masher until all of the lumps have dissappeared....or you can use a potato ricer, before you add the creme fraiche and seasoning.
6. Check the potato for seasoning, stir in the chopped parsley keeping a little back for garnish... you may also want to add a little extra creme fraiche if you want a creamier consistency.
7. Pile the mashed potato into a serving dish and drizzle with a little virgin olive oil, a sprinkling of fresh parsley and a shake of paprika.
8. Serve immediately....or if you like you can make it a few hours in advance and reheat in the microwave when needed....but hold back the garnish until you are ready to serve.

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