Creamy mash

QServes 4

QPrep 10 mins

QCook 15 mins

1kg floury potatoes, such as King Edward

or Maris Piper, cut into even chunks 100ml milk

1 tbsp butter

3 tbsp créme fraîche, half- or full-fat

1 Cook the potatoes in a large saucepan of boiling water for about 15 mins, or until tender. Drain well, then return to the pan and set over a very low heat for 2 mins to steam-dry.

2 Heat the milk and butter in a small pan, then pour over the potatoes. Remove the pan from the heat, then mash the potatoes using an electric whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season.

PER SERVING 225 kcals, protein 6.3g, carbs 40.5g,

fat 4.1g, saturates 2.4g, fibre 3.3g, sugar 2.3g, salt 0.1g