Not only are potatoes affordable and filling, they make the best meals too! Try our quick classic bangers and mash and you’ll see what we mean.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
8 pork bangers
5 potatoes, peeled and cubed
1 cup cream
¼ cup butter
2 cups green peas

METHOD
1. Preheat oven to 180°C. Arrange the bangers on a baking tray, drizzle with oil and season. Grill, turning at regular intervals, until golden brown on the outside and fully cooked, about 25 minutes.
2. Heat a pot of salted water over high, until boiling. Add the potatoes and reduce the heat to medium-low. Cover and cook for 15 minutes, until the potatoes are soft.
3. Strain the potatoes and return to the pot. Add the cream, season with salt and pepper and mash until smooth.
4. Melt the butter in a pan over medium-high heat. Add the peas and sauté until they are slightly softened and have turned a vibrant green, about 3 minutes. Season well.
5. Serve the pork bangers on top of the mashed potatoes with the buttery peas on the side.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

These frankfurters with mashed potato and spinach are a Dutch take on this classic.

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It’s easy to see why these frankfurters with mashed potato and spinach dish has become such a popular delicacy in the Netherlands!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
500 g potatoes, peeled and chopped
1 cup beef stock
5 cups chopped spinach
2 frankfurters
2 tbsp butter
50 g bacon, chopped
1 onion, finely chopped
1 tbsp red-wine vinegar

METHOD
1. In a large pot, cover the potatoes with cold water. Bring to the boil and add the stock.
2. Arrange the spinach evenly on top of the potatoes. Top with the frankfurters. Pop the lid on and cook for 20 minutes, until the potatoes are soft.
3. Set the sausages aside and strain the liquid, reserving it.
4. Mash the potatoes and the spinach with ¼ cup cooking liquid, until smooth and fluffy.
5. Heat butter in a pan and fry the bacon until crispy. Add the onion and fry until caramelised.
6. Stir the bacon mixture through the mash along with the rest of the butter and the vinegar.
7. Serve the mash topped with cooked sausages.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

While it’s nice to try new dishes, let’s face it: we love local food! Make this bean and sausage stew.

The post Frankfurters with mashed potato and spinach appeared first on MyKitchen.

Say what? Skordalia is a creamy dip of mashed potato, garlic and olive oil, and is a Greek favourite that is often enjoyed with fried fish. Yum, yum!

SERVES 8–10 // COOKING TIME 10 min

INGREDIENTS
8 cloves garlic
2 tsp salt
3 tbsp lemon juice
100g dehydrated mashed potato, such as Smash
¼ cup olive oil, plus extra to serve
¼ cup chopped parsley

METHOD
1. Peel and chop the garlic. Sprinkle with salt and, using the flat of a knife, crush to a paste.
2. Place the garlic, lemon juice and mash in a food processor. Add 2 cups boiling water and blitz to combine. Drizzle in the oil and blitz again.
3. Allow to cool, then serve garnished with parsley and a drizzle of olive oil.

The post Skordalia appeared first on MyKitchen.

One thing we hate here at MyKitchen HQ is wasting food. So if you have made way too much mashed potato, we’ll come to your rescue with our homely, comforting bubble and squeak. And even if you don’t have any leftovers, whip some up to make this lovely family meal.

SERVES 4 // HANDS-ON 25 min

INGREDIENTS
2 tbsp butter
½ savoy cabbage, a slice reserved to garnish, the rest shredded
500g leftover mashed potato
2 eggs, beaten
Salt and black pepper
80g bacon, chopped
1 onion, peeled and chopped
1 clove garlic, peeled and crushed

METHOD
1. Melt 1 tbsp butter in a pan, add the shredded cabbage and fry for 5 minutes, until slightly wilted.
2. Remove the cabbage from the pan. Mix with the mashed potato and eggs, and season.
3. In the same pan, fry the bacon and onion for 10 minutes, until the bacon is browned and the onion is soft. Add the garlic and fry for another minute.
4. Add the cabbage-potato mixture and spread it to cover the base of the pan.
5. Fry for a few minutes, until golden, then flip over to cook the other side.
6. Melt the remaining butter in a pan and fry the cabbage slice until charred.
7. Transfer the bubble and squeak to a serving plate and top with the charred cabbage.

The post Bubble and squeak appeared first on MyKitchen.