My ultimate go-to mashed potato. Originally, this was a recipe that I adapted from the BBC’s Hairy Dieters Cookbook, for a cottage pie to make it syn free. The first time I tried it, the topping didn’t make it on to the pie (oops!). Leeky mash is delicious, and the addition of the leeks adds some sneaky speed food to your meal.
Any potatoes work fine, but as with most mash, floury potatoes such as Maris Pipers work best. I usually cut them up quite small, so that the boiling part doesn’t take quite as long, but there are no special instructions for this. Add more, or less fromage frais depending on your desired consistency, and as I always say, always, always, always check the syns values of the ingredients. Just because the value is 0 now, doesn’t mean it will always be so. Don’t damage your weightless for the sake of a two-minute double check!
- 800g potatoes, chopped
- 2 leeks, chopped
- 150g fat-free fromage frais
- Boil the potatoes in lightly salted water until tender.
- Meanwhile, spray a pan with fry light and gently cook the leeks until softened but not browning, usually around 5 minutes, and then set aside.
- When the potatoes are cooked, drain and mash adding the fromage frais until smooth, then add the leeks and mix well, seasoning to taste.
Is there anything you add to mashed potatoes? Would you think of using it on a shepherds/cottage pie? Let me know in the comments below!