Parmesan & potato mash

Add a touch of parmesan to mashed potatoes to make them extra special. We served ours with meatballs, but they go equally well with just about any dish.

• 4 (about 1.25kg) sebago (brushed) potatoes, peeled, coarsely chopped
• 80ml (1/3 cup) milk
• 30g (1/3 cup) finely shredded parmesan
• Meatballs, to serve

Energy 980kJ	Fat saturated 2.00g
Fat Total 4.00g	Carbohydrate sugars g
Carbohydrate Total 39.00g	Dietary Fibre 4.50g
Protein 10.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the potato in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, partially covered, for 12-15 minutes or until the potato is tender. Drain and return to the pan.

2. Step 2

   Add the milk to the potato and use a potato masher or fork to mash until the mixture is almost smooth. Add the parmesan and beat until smooth. Taste and season with salt and pepper.

3. Step 3

   Divide the mash among serving plates and top with meatballs. Serve immediately.