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    recipe image CREAMY ROOT MASH


    • 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

    Nutritional facts

    Energy (kcal)653 kcal
    Energy (kJ)2735 kJ
    Protein (g)9.4 g
    Carbohydrate incl. fibre (g)81.9 g
    Carbohydrate excl. fibre (g)66.7 g
    Sugar (g)20.9 g
    Fibre (g)15.2 g
    Fat (g)34.2 g
    Saturated fat (g)14.6 g
    Unsaturated fat (g)17.9 g
    Monounsaturated fat (g)10.2 g
    Polyunsaturated fat (g)7.6 g
    Trans fat (g)0.0 g
    Cholesterol (mg)69 mg
    Sodium (mg)153 mg
    Salt (g)0.38 g
    Vitamin A (IU)19015 IU
    Vitamin C (mg)96.3 mg
    Calcium (mg)222 mg
    Iron (mg)3.07 mg
    Potassium (mg)2147 mg


    1. Place the potatoes and swede in a large pan of salted water.
    2. Bring to boil and cook for 20-25 mins.
    3. Drain and mash.
    4. Add Bertolli Olive Oil spread and Elmlea Double and a generous amount of seasoning.
    5. Mix until smooth.