Squashed herby potatoes
Give mashed potatoes a new edge with some herby flavours
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 40 mins
- Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
- Meanwhile warm the oil and herbs in a small pan - this helps release all the flavours. Drain the potatoes, tip them into a bowl and 'squash' each potato with a fork - it should break up but not fall apart. Be gentle here, as you don't want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.
Per serving
274 kcalories, protein 3g, carbohydrate 29g, fat 17 g, saturated fat 3g, fibre 0g, salt 0.37 g
Recipe from Good Food magazine, May 2003.
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http://www.bbcgoodfood.com/recipes/1248/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 40 mins
Modern mash
Ingredients
- 750g new potatoes
- 6 tbsp virgin olive oil
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh oregano
- Maldon sea salt
Per serving
274 kcalories, protein 3g, carbohydrate 29g, fat 17 g, saturated fat 3g, fibre 0g, salt 0.37 g





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03 September 2008
Beth rated and commented on this recipe
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08 December 2008
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