Butter up to a humble spud

HOT POTATO, HOT POTATO. THE ULTIMATE WINTER COMFORT FOOD NEVER GETS TIRED

BANGERS AND MASH A classic pub dish and a regular on most household menu plans, bangers and mash is true comfort food, created by Jennifer Cheung.

Ingredients

• 2kg potatoes (peeled, roughly chopped)

• 1 tsp salt

• 50g butter

• 1/2 cup milk

• 8 beef sausage

• 70g butter

• 4 red onions

• 1/3 cup balsamic vinegar

• 2 beef stock cube

• 3 cups water

Method

1. In a saucepan, place the potatoes and cover with cold water. Bring to the boil, add salt and simmer until tender.

2. Drain and leave for a few minutes. Add butter and mash with a potato masher. Gradually add milk until you have a nice creamy consistency.

3. While the potatoes are simmering you can start to cook the sausages.

4. In a frying pan, place the sausages and cook on all sides until brown and cooked through. Set aside in a warm place.

In the same frying pan, heat the butter and gently fry the onions until they collapse and are golden brown.

6. Add the balsamic vinegar and stock cubes.

7. Stir in 2-3 cups of water. Bring to the boil and simmer to reduce until you have a nice gravy consistency.

8. Pile the mashed potatoes on the plate with the sausages on top. Pour over the onion gravy.

SWEET POTATO, BROCCOLI AND ZUCCHINI MASH

This sweet potato mash recipe is great for dinner if you have toddlers and as a side for parents and older kids.

Ingredients

• 2tsp olive oil

• 350g sweet potato (chopped, peeled)

• 1 potato (chopped, peeled)

• 1 small parsnip (chopped, peeled)

• 1 large zucchini (chopped) • 100g small broccoli florets

Method

1. Heat oil in a medium saucepan on high.

Add sweet potato, potato and parsnip.

Cook stirring for 2 minutes.

Add 1/2 cup of water, bring to the boil and simmer, covered for 10 minutes.

2. Add zucchini and broccoli. Stir well and simmer, covered for a further 10 minutes until vegetables are tender.

3. Remove from heat and mash to desired consistency.

FROZEN MASHED POTATO BALLS

If you want mashed potato ready to go then this recipe by Jennifer Cheung is for you. You can freeze up leftover mashed potato or make up a batch to have on hand.

Ingredients

• 1kg potatoes, peeled • 1 tsp salt

• 2 tbs (40g) butter • 100ml milk

Method

1. Gather all the ingredients together.

2. Cut potatoes into even-sized chunks. Place into saucepan and cover with water. Place over a high heat and bring to the boil. Reduce heat to low and add salt. Cook for 20 minutes. 3. Remove from heat and drain. Leave uncovered for 2 minutes to let steam escape and dry out potatoes. Mash well and stir through butter and milk.

4. Line a baking tray with baking paper. Take a 2/3 cup measure and pack full of mashed potato. Tap out on to the baking paper and repeat until all the mixture is used. Place into the freezer until frozen then place into a resealable bag until needed.

Notes

• You don’t have to make a whole batch of these. Just place leftover mash on a plate in the freezer and then twist off and pop into a bag in the freezer for later.

• These are perfect for kids that love a pie and mash.

• To use just place in a glass bowl in the microwave on high for 3 minutes and stir.

• Drop these into soups and stews to thicken them up and add vegetables.

• Make sure you use the correct type of potatoes for mashing. I use Sebago potatoes.

• If you want to reduce the fat content in this recipe you can use a low-fat margarine and use chicken stock in place of the milk.