I won’t lie, this mash is heavily inspired by Nandos – a restaurant I’m sure most fellow food bloggers would curse me for frequenting…
However, their succulent chicken, spicy rice and golden corn on the cobs are an easy and tasty mid-week treat, but it is their fino side: sweet potato mash which makes my mouth water every time.
So here is how to make it:
2 large sweet potatoes, peeled and chopped into rough but small chunks
1 tbsp butter/margarine/ soya spread
Splash of milk
100ml creme fraiche
Good pinch of salt & pepper
Boil the potatoes until soft (if they slide of a fork straight away they are ready), drain reserving a small amount (2tbsp) of the water in the pan.
Add all the other ingredients and mash to a rough consistency – the dairy will help some of the potato turn to a paste-like texture, but you want to retain some small and satisfying lumps!
Serve up with grilled chicken and corn on the cob.