Creamy potato and yo­ghurt mash

donna hay - Fresh + Light - - Light Creamy Mash -

1.5kg se­bago (starchy) pota­toes, peeled and roughly chopped

2 cups (500ml) milk

2 cups (500ml) water

2 bay leaves

¾ cup (135g) nat­u­ral Greek-style (thick) yo­ghurt, plus ex­tra to serve sea salt and cracked black pep­per store-bought dukkah, to serve Place the potato, milk, water and bay leaves in a large saucepan over high heat. Cover with a lid and bring to the boil. Re­move the lid and cook for 20 min­utes or un­til ten­der. Drain, re­serv­ing ½ cup (125ml) of the cook­ing liq­uid. Re­turn the potato and re­served liq­uid to the pan and mash un­til smooth. Add the yo­ghurt, salt and pep­per and stir to com­bine. Top with the dukkah to serve. SERVES 4– 6.

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