Herby Apple Mashed Potato

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.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 300  g potatoes, Cubed
• 2  cooking apples or 3  granny smith apples, peeled and sliced
• 2  teaspoons olive oil or 2  teaspoons 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)

• Seasoning

•  fresh ground black pepper, to taste (optional)
•  paprika, to taste (optional)
•  table salt, to taste (optional)
•  garlic granules, to taste (optional)

Directions

1. 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.
2. Cube potatoes and boil until soft - about 8 minutes.
3. 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.
4. When potatoes are cooked, drain, return to saucepan and add butter or oil.
5. Mash potatoes, removing all lumps.
6. Mash softened apples slightly with a fork and stir into mashed potato.
7. 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.
8. Return pan of mashed potatoes to stove and heat gently for a couple of minutes to warm them back up again and serve.
9. 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.
10. Enjoy!