A simple technique to achieve a wonderful mashed potato taste without loads of butter is to add an egg yolk as you mash. It cooks through with the heat of the potatoes and creates a rich, creamy taste we all know and love. In this 'lazy' mash, the potato skin is left on and they are coarsely broken, making it a breeze to throw together. This creates a delicious mash, ideal for serving with slow-cooked stews and one-pot dishes.
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