Ingredients
• 400g of washed and peeled potatoes. Peeled and quartered into roughly equal sizes
• 1 vegetable or chicken stock cube. Crumbled
• 1½ pints of boiling water
• 10g Sun Dried Tomatoes. Finely chopped
• 1 teaspoon of Italian seasoning
• ½ teaspoon of dried garlic granules
• 2 teaspoons of olive oil
• 5g / 1 teaspoon of low fat butter spread
• 50ml low fat milk
• 15g parmesan. Finely grated
• a little salt and a good twist of black pepper
• a little chopped parsley to garnish
• a little chopped parsley to garnish
Method
- Add 1½ pints of boiling water to a large sauce pan and bring back to the boil.
- Meanwhile, add the chopped tomatoes, Italian seasoning, garlic granules and olive oil to a small bowl or ramekin and stir to combine. Leave to soak while the potatoes cook.
- When the water is bubbling, add the stock cube and stir to make sure it's fully dissolved.
- Add the spuds. Bring the pot back to the boil again. Then reduce the heat to medium.
- Let it bubble away for 10 minutes. Drain half the water from the pot, reduce the heat to low and return the pot to the cooker.
- Let them steam/simmer for another 5-10 minutes until they ‘give’ when prodded with a knife.
- Remove from the heat and drain the remaining water. Mash the potatoes adding the butter, milk and black pepper.
- Next add the sun dried tomato mix and continue to mash with a potato masher.
- Then, add the parmesan and fold it in with a spoon. (Don't use the masher as the cheese will stick to it!)
- Taste to check the seasoning and add salt and pepper if needed.
- Divide between two plates or pile into a big bowl and serve.
3 comments:
Yum, I could totally veg this up! Just by removing the parmesan & replacing the milk & butter. Lovely recipe - I adore sundried tomatoes!
Sounds delish! Let me know how you get on!
Ooh, loverly!
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