Creamy potato and yoghurt 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.