Potatoes Mash

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Salmon with sweet potato mash and minted pea gremolata

Image credit: Nigel Lough – taste.com.au


  • 800g orange sweet potato, peeled, roughly chopped
  • 1 1/2 tablespoons milk
  • 2 tablespoons extra virgin olive oil
  • 1 eschalot, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups frozen peas
  • 4 x 130g boneless salmon fillets, skin on
  • 1 teaspoon sea salt
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon finely chopped fresh mint leaves
  • 70g reduced-fat fetta, crumbled
  • Mint leaves, to serve
  • Steamed green beans, to serve
  • Lemon wedges, to serve


  • Step 1
    Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until tender. Drain. Mash potato. Add milk. Season with salt and pepper. Cover to keep warm.
  • Step 2
    Meanwhile, heat half the oil in a medium saucepan over medium heat. Add eschalot and garlic. Cook, stirring, for 2 minutes or until softened. Add peas and 1⁄4 cup water. Cook, stirring, for 5 minutes or until peas are soft and liquid has almost evaporated. Remove from heat. Using the back of a fork, crush peas until roughly mashed. Season with salt and pepper. Transfer to a bowl.
  • Step 3
    Place salmon fillets, skin-side up, on a large plate. Drizzle with remaining oil. Sprinkle well with salt and rub into skin. Heat a large non-stick frying pan over medium-high heat. Place salmon, skin-side down, in pan. Cook for 4 minutes or until skin is crisp. Turn salmon. Cook for a further 2 minutes or until just cooked through.
  • Step 4
    Stir rind, mint and fetta into pea mixture. Divide potato mash among serving plates. Top with salmon and pea gremolata. Serve with beans, lemon wedges and extra mint leaves.

Truffled potato mash

Image credit: Ian Wallace – taste.com.au


  • 450g ready-made fresh mashed potato*
  • 50g unsalted butter
  • 3-4 tablespoons thin cream
  • 1 tablespoon truffle-scented oil, plus extra to drizzle*


  • Step 1
    Heat the potatoes in the microwave according to packet instructions, then place in a bowl. Heat butter and cream in a small saucepan until the butter melts. Pour over potatoes and beat well with a wooden spoon until well-combined and creamy. Beat in the truffle oil, and serve with extra truffle oil drizzled over the top.

Celeriac and potato mash


  • 4 medium (about 800g) potatoes (like King Edward, pink eye, or sebago/brushed), washed
  • 3 garlic cloves, unpeeled
  • 1 lemon, juiced
  • 1 L (4 cups) water
  • 1 large (about 550g) celeriac
  • 185mls (3/4 cup) thickened cream
  • 30g unsalted butter
  • 2 tablespoons chopped fresh continental parsley
  • Salt & ground black pepper, to taste


  • Step 1
    Place the whole potatoes in a medium saucepan and cover with cold water. Bring to the boil, reduce heat to medium-high and cook, uncovered, for 25 minutes. Add the garlic cloves and cook for a further 5 minutes or until the potatoes are soft when pierced with a skewer. Drain and allow to cool for 5 minutes. Peel away the potato and garlic clove skins.
  • Step 2
    Meanwhile, combine the lemon juice and water in a separate medium saucepan. Peel the celeriac, cut into 4-5cm chunks, and add to the saucepan. Add more water to cover, if necessary. Cover and bring to the boil. Reduce heat to medium and simmer, uncovered, for 15-20 minutes or until soft when pierced with a skewer. Drain.
  • Step 3
    Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the heat.
  • Step 4
    Return the drained celeriac, potatoes and garlic cloves to one of the saucepans. Add the butter and mash with a potato masher until the butter is melted and the vegetables are roughly mashed.
  • Step 5
    Add the hot cream and continue to mash until well combined and the mash has a thick, smooth consistency. Stir in the parsley and season well with salt and pepper. Serve immediately.

Lamb with carrot and potato mash

Image credit: Ben Dearnley – taste.com.au


  • 1kg Sebago potatoes, chopped
  • 300g carrots, peeled, chopped
  • 1/4 cup low-fat milk, warmed
  • 2 (about 200g each) lamb backstraps
  • 2 teaspoons olive oil
  • 250g green beans, steamed, to serve
  • 1/4 cup tomato chutney, to serve


  • Step 1
    Place potatoes and carrots into a saucepan. Cover with water. Bring to the boil over medium-high heat. Boil for 20 minutes or until very tender. Drain. Return to pan. Mash until almost smooth. Add milk. Beat with a wooden spoon until smooth. Season with salt and pepper.
  • Step 2
    Preheat a barbecue grill on medium-high heat. Brush both sides of lamb with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side for medium. Transfer to a plate. Cover. Stand for 5 minutes. Slice.
  • Step 3
    Serve lamb with mash, beans and chutney.

Pea and potato mash

Image credit: Mark O'Meara – taste.com.au


  • 1.4kg lady christl potatoes, peeled, cubed
  • 1 3/4 cups frozen peas
  • 100g creme fraiche (see note)
  • 50g parmesan cheese, grated


  • Step 1
    Cook potatoes in a large saucepan of boiling water for 10 minutes or until tender, adding peas for last 4 minutes. Drain.
  • Step 2
    Return potato and peas to pan. Mash until almost smooth. Add creme fraiche and parmesan. Season with salt and pepper. Stir to combine. Serve.

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