Crushed potatoes

Crushed potatoes

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(4 ratings)

Ready in 20 mins


Serves 4
A laid-back alternative to mash, you don’t even need to peel the potatoes for this

Nutrition and extra info

Nutrition: per serving

  • kcal205
  • fat3g
  • saturates0.4g
  • carbs42.6g
  • sugars0g
  • fibre3.1g
  • protein4.6g
  • salt0.41g
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  • 1kg potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • a small handful of flat-leaf parsley, chopped
  • white wine vinegar
  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.

  2. Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

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Comments, questions and tips

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15th Nov, 2013
Effortless, quick and tasty! I found it quite dry though. I don't know if didn't add enough oil or something, but you might want to pair this with a sauce or juicy dish. Tips: go crazy on the parsley (it looks nice too) but be careful with the vinegar, 1 tablespoon for the dish should be more than enough. For extra subtle flavour, you can cook the potatoes in vegetable stock instead of plain salted water.
9th Mar, 2009
No, not for me....
29th Aug, 2008
made a nice change,look good,taste good definitely a regular for me and so easy!
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