Simon’s mashed potatoes
Who doesn’t love mash? Did you know that cooking potatoes and then cooling them before you eat them lowers their GI, even if you later reheat them. Adding butter and cream also helps to lower their GI.
- Place the potatoes in a saucepan and cover with cold salted water, bring to the boil and simmer until just tender.
- Drain and pass the potatoes through a potato ricer or mash with a potato masher.
- In a small saucepan combine the milk and butter and gently heat. Return the potato to the heat and add the milk mixture, stirring until the mixture is smooth and free of lumps.
- Season with flake salt and freshly ground pepper to taste.
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