Sun Dried Tomato Mash

Sun dried tomatoes are a great stand by item that can be kept in the store cupboard.

In this recipe, they are simply chopped up and soaked in a little olive oil and seasoning, then mixed with creamy mash. 

This mash is fantastic with any grilled fish such as John Dory or would go great will grilled meat or chicken.
The recipe below gives mash for 2 people.

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

Method

1. Add 1½ pints of boiling water to a large sauce pan and bring back to the boil.
2. 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.
3. When the water is bubbling, add the stock cube and stir to make sure it's fully dissolved.
4. Add the spuds. Bring the pot back to the boil again. Then reduce the heat to medium.
5. 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.
6. Let them steam/simmer for another 5-10 minutes until they ‘give’ when prodded with a knife.
7. Remove from the heat and drain the remaining water. Mash the potatoes adding the butter, milk and black pepper.
8. Next add the sun dried tomato mix and continue to mash with a potato masher.
9. Then, add the parmesan and fold it in with a spoon. (Don't use the masher as the cheese will stick to it!)
10. Taste to check the seasoning and add salt and pepper if needed.
11. Divide between two plates or pile into a big bowl and serve.