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

Nutrition per serving

  • kcal 205
  • fat 3g
  • saturates 0.4g
  • carbs 42.6g
  • sugars 0g
  • fibre 3.1g
  • protein 4.6g
  • salt 0.41g


  • 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.


  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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