Mash it. Crush it. And there, a plate of carbohydrates await.
- Russet potato: 4 medium-sized, peeled, quartered
- Boiling water: about 1 litre, enough to cover potatoes
- Salt: a pinch + to taste
- Unsalted butter: 1 tbsp
- Grated cheddar cheese: 4 tbsp
- Skimmed milk: 1/2 cup
- Black groundpepper: to taste
- Herbs: 1 tbsp (e.g. mint or thyme leaves, chopped finely)
- Gravy granules (any flavours): 2 tbsp
- Add potatoes to boiling water in a pot. Add a pinch of salt and boil for 10min till soft.
- Drain water. Set aside 1/2 cup of drained water for gravy.
- Place pot back onto stove. Continue heating for about 5min till water evaporates completely from potatoes.
- Mash potatoes with butter and cheese. Add milk and mash till consistent.
- Add pepper, salt and herbs. Mix well.
- Add 1/2 cup of drained water to gravy granules and mix well.
- Pour over mashed potatoes to serve.
- Don’t add too much salt to the potatoes to start with. Let the gravy flavour them instead.
- Add other types of flavourings to the potatoes, instead of salt, to make the mash tastier. My favourite (which is unconventional) is to add pesto sauce and/or cheese slices to it. You can also add some texture by mixing in some chopped ham/chicken rolls, spring onions and anchovies. That would definitely make for a full meal on its own.
2 persons as side or 1 person as main