Herbed Creamy Mashed Potatoes

Mashed potatoes are a favourite in our house too Huda!! Try boiling the potatoes whole, with the skins on (but washed), then once cooked and cool enough to handle, remove the skins. You get max nutritional value this way as most of the nutrients are just under the skin. I've been using a whole egg (or 2) instead of butter and milk/cream when mashing... gives the most wonderful colour if you use free range eggs and a fantastic fluffy consistency! The heat of the still hot potato 'cooks' the egg/s providing you get them in before the potatoes cool too much. An Irish tweek is to add shredded cabbage and we love it with a few green onions (eschallots/spring onions) finely chopped and added just before serving.. very, very tasty. Thanks for sharing your herbed creamy mash! xox