To me, there’s nothing more comforting than Slimming World Syn Free creamy mashed potatoes! Syn Free creamy mashed potatoes go with everything.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
I know you’re wondering how these Syn Free Creamy Mashed Potatoes are so “creamy” yet Syn free…. we’ll get to that in a mo.
First up, I want to address the addition of dairy that isn’t cheese or butter in other recipes.
I’ve seen so many recipes that add totally unnecessary dairy ingredients to give them that ‘creamy’ texture’.
I’ve seen people use fromage frais (blerg), yogurt (blerg!), and even cook the potatoes in stock?!
In my opinion (as a chef, and I don’t pull *that* card very often!) all of these things are wrong. Wrong, wrong, wrong. The only dairy that should be added to mashed potatoes is butter and/or cheese.
Butter is obviously out of the picture, and cheese you can add if you like. Just make sure you Syn it!
As long as you season the potatoes well enough, then you don’t need to add any of that crap. But you must season them well.
Good quality coarse salt, and freshly ground pepper are your friends.
Maldon Sea Salt Flakes are excellent and always in our cupboard! You can use table salt if you like, but you won’t need to use as much.
How many Syns are in these Syn Free Creamy Mashed Potatoes?
There are no Syns in this Syn Free Creamy Mashed Potatoes. Nada, ziltch, zero. None at all. It is 10000% Syn free.
How do you get these Syn Free Creamy Mashed Potatoes so creamy?
It is very neat. It’s also a stick blender, which is perfect for making Slimming World soups!
You can grab them over on Amazon.
Sounds daft… right? I’ll prove it to you. Watch the video below if you don’t believe me!
Watch the video to see how we make our Syn Free Creamy Mashed Potatoes
Yup – it’s that easy!
How to make these Syn Free Creamy Mashed Potatoes
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post.
Peel your potatoes, dice them and pop them in a pan. Pour boiling water over the potatoes so they’re just submerged.
Salt the water well. You’ll probably want to use 1-2 teaspoons of salt. Place a lid on the pan, and bring to the boil over a high heat.
Boil the potatoes until they slip off a knife when stabbed. If they slip off – they’re cooked.
Drain well, and place in a bowl. Mash with the potato masher. Make sure not to miss any!
Season well, add chives and/or spring onion (or even some cheese if you fancy – just don’t forget to Syn it!) and mix well. Enjoy!
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