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Crushed potatoes

A laid-back alternative to mash, you don’t even need to peel the potatoes for this

  • Ready in 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 205
  • Carbohydrates 42.6
  • Saturated Fat 0.4
  • Sugar 0
  • Protein 4.6
  • Fat 3
  • Fibre 3.1
  • Salt 0.41

Nutrition per serving

  • Calories 205
  • Carbohydrates 42.6
  • Saturated Fat 0.4
  • Sugar 0
  • Protein 4.6
  • Fat 3
  • Fibre 3.1
  • Salt 0.41

Ingredients

  • 1kg potato
  • a small handful of flat-leaf parsley, chopped
  • white wine vinegar
  • olive oil

Tip

Know-how
The white wine vinegar makes it a perfect match for fish.

Method

  1. Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.

  2. Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

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