side.
To make the smashed potatoes, arrange potatoes on a lined baking
batch of roasted rosemary potatoes:
Work area and
ven to 425\u00b0F. Cook potatoes in boiling water for 15
auce and chill.
Boil potatoes in a pot of salted
o 400\u00b0F.
Cook potatoes in boiling, salted water for
the boil. Add the potatoes, whole and unpeeled and boil
Cook the potatoes in a pot of boiling
Garlic Mashed Potatoes: Place a single layer of
o a boil. Cook the potatoes for 12-15 mins until
br>For the smashed potatoes:
Meanwhile, place the potatoes in large pot
Place the potatoes in a medium pot. Add
Boil until potatoes are tender, about 8 minutes.<
rushed with tongs. Drain the potatoes well. The less moisture, the
Wash potatoes and remove eyes and bad spots. Do not peel. Cut in half or large chunks. If using garlic, peel clove and place in pot with potatoes.
Cover with salted water and bring to a boil. Cook on medium-low for 20 minutes or until potatoes are fork-tender.
Drain potatoes and put back into pot. Add remaining ingredients and mash in the pot using a hand-held potato masher.
Add additional milk, salt and pepper as needed. Add optional spices if desired.
Top with paprika and either parsley or chives.
Place potatoes in a large saucepan. Cover with water then bring to a boil. Reduce heat to medium and simmer for 8 mins, or until tender. Drain. Return potatoes to saucepan.
Meanwhile, in a small frying pan, cook garlic cloves over medium heat for 5 mins, or until lightly golden and tender. Let cool for 1 min then peel. Add to potatoes along with butter, heavy cream and chicken broth and mash until smooth. Season. Garnish with chives.
Cook potatoes and the garlic in boiling, salted water until soft.
Drain and reserve.
In a non-stick, oven-safe pan, render chorizo until slightly brown.
Preheat grill.
Briefly mash the potatoes, fold in with the chorizo.
Add butter, chives, salt and pepper, mix well.
Sprinkle potatoes with cheese and place under the grill.
Grill until the cheese is browned.
Boil your potatoes whole in water until just
Cook the potatoes in boiling salted water for about 13-15 minutes or until just fork-tender (do not over cook the potatoes or your smashed potato mixture will be very soft, cook only until fork-tender!) drain well and place in a large bowl.
While the potatoes are still hot add in butter and lightly mash.
Add in the sour cream and whipping cream; mash but leave chunks in the potato mixture.
Add in the chopped green onions (if using) mix to combine.
Season with salt and lots of pepper to taste.
Boil, steam or microwave potatoes until tender then drain.
Meanwhile, preheat broiler. Lightly coat chicken with oil. Broil, brushing occasionally with mustard, until cooked through and browned all over. Cover and let rest for 5 mins. Slice thickly.
Place potatoes, sweet corn, milk and chives in a large bowl and smash coarsely. Serve with chicken and lemon wedges.
Preheat the oven to 400\u00b0F. Line 2 baking sheets with parchment paper.
Arrange potatoes on a tray and roughly crush with a fork. Drizzle with oil and sprinkle with rosemary. Season to taste. Bake for 25-30 mins, until crisp and golden.
Meanwhile, in a small bowl, combine cranberry sauce, vinegar and garlic. Brush lamb cutlets all over with sauce.
Preheat a grill pan or frying pan on high. Spray with oil. Cook cutlets for 3-4 mins each side, until cooked to desired doneness.
Serve cutlets with potatoes and steamed green beans.