21
Creamy Mashed Potatoes
Makes 4 serves
800g potatoes, peeled, quartered
½ cup sour cream
¼ cup pure cream
30g butter, cubed
2 tbsp chives, finely sliced
1.
Place the potatoes into a large
saucepan, and cover with cold
water. Place onto the stovetop over
a medium heat and cook until soft,
approximately 25 minutes simmering.
Drain using a sieve.
2.
Place the hot potatoes, sour cream,
cream and butter into a large heat
proof bowl and stir to combine until
the butter has melted. Blend using the
mashing attachment, by turning the
variable speed dial to speed setting
10 and pressing the ‘ON’ button for
1 minute or until no lumps are visible.
3.
Serve in a bowl and top with chives.
Mushy Peas
Makes 4 serves
1 medium potato, peeled, quartered
1 cup frozen peas, defrosted
20g butter, cubed
1 tbsp pure cream
1 tbsp natural yoghurt
¼ cup mint leaves, roughly chopped
1 tsp salt
¼ tsp ground white pepper
1.
Place the potatoes into a saucepan,
and cover with cold water. Place onto
the stovetop over a medium heat
and cook until soft, approximately
20 minutes simmering. Add the
peas and allow to cook for a further
2 minute and then drain the whole
mixture using a sieve.
2.
Place the hot potatoes, peas, butter,
cream and yoghurt into a large heat
proof bowl and stir to combine until
the butter has melted. Blend using the
mashing attachment, by turning the
variable speed dial to speed setting
10 and pressing the ‘ON’ button for 1
minute or until no lumps are visible.
3.
Stir through the mint, salt and pepper
and serve with sausages and spinach
leaves.
