Mashed Potato Vegetable Mash-Up
A few people have asked me what I put in my mashed potato, my answer is; pretty much any vegetables. If you tend to overbuy vegetables, it’s a great way to use up the ones that are about to go bad in your mash. Waste not, want not.
This recipe is also perfect for hiding vegetables, for children who are fussy eaters or don’t like vegetables, or for someone like me who doesn’t like bland, plain old mashed potatoes. This recipe can be low in fat (when not adding butter) and very nutritious.
I like my mash to be lumpy and I always keep the skin on the potatoes (waste not, want not as they say), see pictures as an example.
Don’t forget, all measurements and ingredients are guidelines to how I sometimes make my mash, please change as you see fit.
|Servings:||4 – 6 (depends if used as a main or side dish)|
|Preparation time:||10 – 15 minutes|
|Cooking time:||15 minutes (or until potatoes are tender)|
- 800g Potatoes (Starchy ones give a better fluff and cook more quickly)
- 200g Carrots
- 400g Sweet Potato
- 1 Small Onion
- 3 Cloves of Garlic
- 50g Butter
- 2 tsp Olive Oil
- Handful of Coriander
- Salt and Black Pepper (to taste)
- Bring to boil a large saucepan of water.
- Chop both sweet and normal potatoes up into small chunks, this is so they go tender more quickly.
- Slice carrots into slices no wider than 1cm, this allows the carrots to be tender (without too much crunch) and cooked at the same time as the potatoes.
- Put the potatoes and carrots into the saucepan, and cook until the potatoes are tender or the skin starts to peel away.
- While potatoes and carrots are cooking, in a frying pan, heat up the oil.
- Slice onions and garlic, then sautè in a frying pan.
- Once potatoes and carrots are tender, drain well.
- Add in the sautèd onions and garlic, butter and coriander.
- Lightly mash everything together, sprinkle on salt and pepper, and serve.