I’ve never met a potato I didn’t like. Or a good old starchy carb for that matter. Roasted in olive oil, baked, cracked open and smothered in butter, mashed into a velvety puree, grated into a rosti, simply boiled and anointed with a dab of […]

This is a light, soft and wonderfully squishy loaf – you would never guess that the secret ingredient is mashed potato! It is a great all-rounder white loaf, especially good for sandwiches due to its soft crumb.