cooking tips

Steam, boil or microwave the quantity of potatoes you require. When cooked, mash well. For each 2 cups of mash allow the following: In a large saucepan heat 1 tablespoon of olive oil or butter, add 1-2 cloves of finely sliced garlic. Cook over a medium heat until garlic is just starting to brown (do not over-cook as garlic will become bitter). Stir in 2 cups of mashed potato and heat for 1-2 minutes. Season with salt and pepper and a dash of cream or milk if mash is a little stiff.

TIP - For dinner parties roasted garlic adds a special touch. Simply place unpeeled garlic cloves into a baking dish, sprinkle with oil, salt and pepper; bake at 180°C for 15-20 minutes. Allow to cool for 10 minutes before peeling. Mash the roasted garlic into potatoes, reserving a few for garnish.

Pesto mash

Prepare basic 2 cups mash as above adding cream or milk for a lighter texture. The Pesto Mash can be served two ways.

1. Stir 3-4 tablespoons of your favourite Leggo's Pesto into the potato mash.

2. Spoon basic hot mash onto serving dishes and garnish with spoonfuls of pesto (The pesto will melt into the potatoes - delicious).

Glazed onion mash

Prepare basic 2 cups mash as above adding cream or milk for a lighter texture. In a larger saucepan melt 60g butter add 1 cup frozen Birds Eye Chopped Onions and cook over a medium heat for 10-15 minutes or until onions are lightly browned and caramelised. Stir in 1 level teaspoon brown sugar and 1 tablespoon water, cook for 1-2 minutes, stirring continually. Serve the mash topped with glazed onions and an extra knob of butter if desired.