Mashed Potato

After fish & chips, bangers and mash are favorites with us Brits.  There is nothing like a well cooked pork sausage and freshly made mashed potatoes.

Ingredients

200 grams of potato per person
Optional, butter, salt, cream, chives or spring onions.

Method

The main trick with cooking root vegetables on a alcohol stove is cut the potatoes small.
Cut potatoes into 1cm cubes.  Add about 300 mltrs of water and bring to a rolling boil for about 15 minutes. Once the potato is soft, drain and mash.
But you can save fuel if you bring the potatoes to a rolling boil for just one minute only then put the pan into a pot cozy, or transfer the potato and boiling water into thermos food flask for 15 to 20 minutes (they will continue to cook) drain and mash.  You can add salt and or butter to taste.

Going light

Potatoes are heavy and do not lend themselves to going light.  You can use dehydrated potatoes which are convenient and indeed light, but they are ghastly compared to real potatoes.

Variations

Add cream, some chopped chives or the chopped green leaves of spring onions.