This is one of my Mum’s favourite recipes that I’ve inherited from her. I always make a big batch so I’ve got some in for lunch, light supper or the kids’ tea. It is also perfect for a dinner party starter as it can also be ‘pimped up’ by adding some homemade croutons, a splash of sherry and some cream if you want to indulge.
- 450g Maris Piper potatoes, peeled
- 1 tbsp olive oil
- 20g polyunsaturated margarine
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tsp Dijon mustard
- 850ml hot vegetable stock
- 150ml milk
- Chopped chives, to serve
- Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about 5 minutes until the onion has softened, but not coloured.
- Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about 8 minutes stirring once or twice to prevent the potato sticking to the base of the pan.
- Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the potatoes are completely cooked through.
- Remove from the heat and take out the bay leaves. Cool slightly before adding the milk and then blend well in a food processor or liquidizer until completely smooth.
- Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.