serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g Red Norland potatoes, peeled
- 5 spring onions, thinly sliced
- 1 baby leek, green top only, very thinly sliced
- 1 garlic clove, crushed
- 100 g unsalted butter
- salt and freshly ground black pepper, to taste
Instructions
Cut the potatoes into 1 cm-thick slices. Place in a saucepan, cover with lightly salted cold water and bring to the boil over high heat. Reduce the heat to medium, then simmer for 10 minutes or until a knife withdraws easily. Drain well, then return the potatoes to the empty pan and shake over low heat for 1 minute to dry them out.
Add the remaining ingredients and mash until smooth. Check the seasoning again and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
