Squashed herby potatoes

Squashed herby potatoes

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

Give mashed potatoes a new edge with some herby flavours

Nutrition: per serving
HighlightNutrientUnit
kcal274
fat17g
saturates3g
carbs29g
sugars0g
fibre0g
protein3g
low insalt0.37g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.3 ratings
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