Are featured this week. Whether you’re topping a shepherd’s pie, a lentil pie or eating fish, sausages or schnitzel mashed potatoes are warming filling food for these cold nights. Royal Blue Potatoes make a creamy mash. To make your mash go further boil a mix of sweet potatoes and royal blues.
If you’ve time caramelise onions in a frying pan on the stove. Flavour these with a pinch of dried thyme and some freshly chopped parsley and pop the lot on top of the potatoes.
- 1 kg of Royal Blue Spuds, cubed into 1 cm squares
- 500-700 grams peeled sweet potatoes cubed into 1 cm squares
- ½ a cup of milk, soy milk or other milk
- ¼ cup of sour cream or yogurt (Country Valley is ideal). (If you are lactose intolerant or cooking for the lactose intolerant leave out this step.)
- 60gms of butter or margarine or cold pressed virgin olive oil
- Salt, pepper and a small grating of fresh nutmeg to taste.
- A generous pinch of cinnamon
- Both potatoes and sweet potatoes in a saucepan cover the potatoes with water and cook for 15-20mins on the stove until done. Put a lid on the saucepan and turn it to a simmer/low boil
- Drain off the water and mash the potatoes using a masher.
- Mash in the milk, and other ingredients.