Peel and cut into roughly even sized cubes (not too small). Boil in salted water until tender. Drain in a colander then sit the colander back on the empty pan
(off the heat) to steam dry for a few minutes. Mash, then add butter, salt, pepper and nutmeg to taste. Serve instead of mashed potatoes or use as a topping for Shepherds Pie.
Recipe design by Gaye Whitwam from Sticky Mitts Kitchen.