Ingredients
- 1kg Vivaldi potatoes, peeled, chopped
- 40g butter, chopped
- 125ml (1/2 cup) milk, warmed
- 1 cup peas, cooked and mashed
- Fresh mint, chopped
- Goat's feta, crumbled, to serve
Directions
- Step 1
Place the potato in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender. Drain. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk.
- Step 2
Swirl through peas and mint. Top with extra small mint leaves and feta. Season with pepper.
Serving size: 4
Recipe courtesy of taste.com.au