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A very different mashed potato. How my mum used to do it when I was a kid. Sweet and herby, goes great with poultry or fish (probably pork too), with mustard and pickles. Herbs can be varied to suit what you're serving it with.
- 300 g potatoes, Cubed
- 2 cooking apples or 3 granny smith apples, peeled and sliced
- 9.85 ml olive oil or 9.85 ml butter
- oregano or basil or marjoram or parsley or ginger or nutmeg or clove, to taste
- lemon juice (optional) or lime juice (optional) or vinegar, to taste (optional)
- fresh ground black pepper, to taste (optional)
- paprika, to taste (optional)
- table salt, to taste (optional)
- garlic granules, to taste (optional)
- Wash the potatoes and peel if preferred. Mum did, I don't. I think they're much nicer unpeeled. All the vitamin C is in the peel.
- Cube potatoes and boil until soft - about 8 minutes.
- Meanwhile, place apples and a little water into a microwaveable bowl and microwave for a couple of minutes until soft. Alternatively boil apples and a little water in a saucepan.
- When potatoes are cooked, drain, return to saucepan and add butter or oil.
- Mash potatoes, removing all lumps.
- Mash softened apples slightly with a fork and stir into mashed potato.
- Add chosen herb or herbs. My personal favourite is sprinkles of oregano and basil plus a pinch of garlic powder or onion seeds. Was unable to add Chinese 5-Spice when entering ingredients for some reason, but that can be nice too sometimes, especially with fish.
- Return pan of mashed potatoes to stove and heat gently for a couple of minutes to warm them back up again and serve.
- Sometimes a little milk can be good in with this when re-heating after the mashing. Once more it kind of depends what you're serving it with.