mashed potato
all the best chefs use oil in their mashed potato! not only does this recipe make a smooth rich mash, it also has a fraction of the saturated fat compared to using butter!
the welsh cold pressed sunflower oil adds a nice nutty flavour, and for an extra twist why not add some garlic
ingredients
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900g potatoes, peeled and quartered
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salt and pepper
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8 tbsp of mountain produce cold pressed sunflower dressing oil
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2 cloves of garlic if you are adding it
HOW TO MAKE....
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boil the potatoes in a pan for 15-20mins until they are tender
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drain well and return to the pan
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mash until smooth
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if you are going for the garlic option, cut the 2 cloves into slices and add them to a separate pan with the oil. gently heat the oil to infuse the garlic. once infused strain out the garlic pieces.
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add the oil to the mash and mix it in with a fork. use as much or little of the oil as you like to reach the desired consistency and flavour.
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season with salt and pepper