With real winter weather literally on our doorsteps today, we need the ultimate comfort food, eaten all snuggled up in front of the fire, protected from the harsh sound of the wind, and the beating of the rain on the window panes. And what's better comfort food than mash potatoes, right?! Well that just causes a whole lot of problems for us dieters, so here's my alternative low fat version, whilst still retaining the comfort factor and buckets of flavour.
I first made this healthy version of mash potato, as a compromise for having a big roast chicken dinner with yummy gravy. My weakness in the past used to be mashed potatoes with lots of cream, butter and salt. However, ever the diet-conscious now, I’ve come up with an alternative to mash potatoes for dieters to enjoy with their Sunday roast. This mashed sweet potato and swede combo doesn’t need an ounce of butter. It mashes very well and just needs some sea salt and black pepper.
· ½ a swede, peeled and cut into cubes
· 1 large sweet potato, peeled and cut into cubes
· Sea salt
1. Place the cubed vegetables into a saucepan of cold water.
2. Place the saucepan on a high heat and bring to the boil.
3. Once it’s come up to the boil, reduce the heat to a simmer and cook for 25 minutes or until the swede and potato are tender.
4. Drain the vegetables and mash with a potato masher, and season generously.
As I said this works as a great alternative to buttery mash potato for your Sunday roast. It’s also a great topping for low fat cottage/Sheppard’s pie or low fat fisherman’s pie.