By Good Food
A laid-back alternative to mash, you don’t even need to peel the potatoes for this
- Ready in 20 mins
- Serves 4
Nutrition per serving
- 1kg potato
- a small handful of flat-leaf parsley, chopped
- white wine vinegar
- olive oil
The white wine vinegar makes it a perfect match for fish.
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.
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.