The BBC Good Food logo
Squashed herby potatoes

Squashed herby potatoes

By
Rating: 5 out of 5.4 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, May 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content