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6 potatoes, peeled & quartered
60 ml butter
1 x tub LANCEWOOD® DIP&TOP™ – Sour Cream & Chives or Jalapeño Chutney
80 – 125 ml warm milk
Salt & freshly ground black pepper to taste
Chopped spring onions, chives or chilli flakes
A little melted butter (optional)
Cook the potatoes in salted boiling water until soft. Drain well. Add the butter and mash until smooth. Mix in the DIP&TOP™ of your choice and milk until the consistency is to your liking. Season to taste. Spoon into a heated serving dish. Sprinkle the spring onions, chives or chilli flakes over. Drizzle a little melted butter over just before serving.
HINTS & TIPS:
Use cauliflower instead of potato for a Banting option.
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