Add a touch of parmesan to mashed potatoes to make them extra special. We served ours with meatballs, but they go equally well with just about any dish.
Ingredients
- 4 (about 1.25kg) sebago (brushed) potatoes, peeled, coarsely chopped
- 80ml (1/3 cup) milk
- 30g (1/3 cup) finely shredded parmesan
- Meatballs, to serve
Method
- Step 1Place the potato in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, partially covered, for 12-15 minutes or until the potato is tender. Drain and return to the pan.
- Step 2Add the milk to the potato and use a potato masher or fork to mash until the mixture is almost smooth. Add the parmesan and beat until smooth. Taste and season with salt and pepper.
- Step 3Divide the mash among serving plates and top with meatballs. Serve immediately.
Nutrition
980 kj
Energy
4g
Fat Total
2g
Saturated Fat
4.5g
Fibre
10g
Protein
39g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Chris Court
- Publication: Australian Good Taste
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