Made this for the family for a change. The kids are on a health kick and our family favourite is mashed spuds!!!!! So I found this recipe and everyone loved it, so this will subsitute on a few occasions from now on..............and maybe cut down on some carb's! I do use the low fat cream version as DH hates evaporated milk, and also use the chicken stock.
- Add ingredients to a large pot and simmer for around 12 minutes.
- Pour off excess liquid.
- Puree mixture using a blender or hand mixer.
- Optional ~.
- Spice to flavour with a shake of Allspice
- Suitable to freeze.