Preparation Time 10 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
* 4 (about 1.25kg) sebago (brushed) potatoes, peeled, coarsely chopped
* 80ml (1/3 cup) milk
* 30g (1/3 cup) finely shredded parmesan
* Porcupine meatballs in tomato sauce
Method
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. 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. Divide the mash among serving plates and top with porcupine meatballs. Serve immediately.
Source
Australian Good Taste - Page 37
Recipe by Alison Roberts
Parmesan and potato mash
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