Best-Ever Mash Potatoes Served With Juicy Meatballs And Fresh Summer Salad
Serving: 2
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Directions
- Once the potatoes are cooked and soft, drain and immediately return the potatoes to the hot pot, place back on the stove and turn the heat down to low
- Shake the pot for a few seconds to help dry off some of the remaining steam within the potatoes
- Remove the pot and with a potato masher, mash the potatoes to your desired consistency
- Stir the rest of the ingredients except for the chives and black pepper and pour over the potatoes and with a wooden spoon or spatula fold until the potatoes have soaked up all the liquid
- Adjust the seasoning and sprinkle with chives and black pepper
- Serve with meatballs, salad, and roasted beetroot
Ingredients
- 4 potatoes, with the skin on, cubed and cooked
- 30 ml (2 tbsp) roasted garlic
- 50 ml caramelized onions, finely chopped
- 90 ml salted butter, melted
- 250 ml (1 cup) lukewarm full cream milk
- 60 ml (¼ cup) coconut yoghurt
- Fresh chives, snipped to serve
- Black pepper, to serve