Are you a fan of mash? If so, here's a great tip to a creamy and lovely way to make it without adding any fats, creams or milk! Mash is a great addition to your Autumn menu and get experimental with your seasoning too!
Ingredients
- Potatoes – I was making enough for 2 portions so used 5 medium King Edwards
- 1 egg
- 1 tablespoon of reduced fat creme fraiche
- Seasoning of your choice – I used 1 tsp of mixed herbs and 1 tsp of onion granules (not pictured)
I rarely peel my potatoes and always eat the skin on however, I do peel them for mash (tip – keep your peelings to throw into a veg soup!)
I chop my spuds into quite small pieces as it reduces down the boiling time (saving gas money as well as time)
I add boiling water from the kettle to cover and place on a medium high heat. These took about 20 minutes to be knife soft.
Drain and then immediately return to the pan.
As quickly as possible, whilst the potatoes are still steaming, crack in an egg.
Mash quickly to evenly distribute the egg – it cooks in the heat of the potato so that’s why it’s important to add the egg and mash as quickly as you can after draining.
Add whatever seasoning you are using. I added mixed herbs and onion granules to this one. Mustard powder is another fave as are finely chopped spring onions.
To make it extra creamy, add a tablespoon of reduced fat creme fraiche and mash through.
And voila, there you have it – mashed potato with added protein and no butter or cream!
I served ours with a creamy chicken and mushroom dish (I kind of made it up on the hoof but it was a real success so I’ll make it again soon and add to the blog!) and a side of broccoli.
Where possible, I always serve our dinners with a side of veg – getting those vegetables in helps to fill you up as well as getting all the nutrients and vitamins they contain.
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