- 50 ml Elmlea double cream
- 1 large sweet potato cut into chunks
- 1 large baking potato cut into chunks
- 1/2 swede cut into chunks
- 25 grams Bertolli olive oil spread
- Place the potatoes and swede in a large pan of salted water.
- Bring to boil and cook for 20-25 mins.
- Drain and mash.
- Add Bertolli Olive Oil spread and Elmlea Double and a generous amount of seasoning.
- Mix until smooth.