the mental parentals: 7-13 October; Potato Week!

Earlier this week, 



“We’re celebrating Potato week this week.  What potato-based dish is your fave?”

So this got me thinking…  What is my favourite potato dish…

The potato is such a versatile staple food and is available in so many different types! Baking, King Edward, Maris Piper, Desiree, Sweet and Jersey Royal are a few of the popular varieties…  But have you ever eaten a French Fingerling?! Or a Golden Wonder?!  hahaha I bet they’re all scrumptiously yummy 🙂

If we are having a marinated fillet of salmon with salad, a fluffy baked potato with crispy oven baked skin dripping in butter is the perfect accompaniment…

To a handful of sausages made at the local butchers, a great dollop of mashed maris piper’s made with full fat milk and butter and doused with onion gravy served with mixed vegetables is just an amazing plateful of yumminess…

A lovely piece of sirloin steak cooked to perfection (medium rare for me, blue for dave) served with a potato dauphinoise and vegetables is just the most wonderful meal ever!!!… but how on earth do you make potato dauphionoise?! whenever i have made this wonderful meal, i’ve depended on a potato dish that comes in a packet that goes in the microwave until “piping hot”…

So my response to Aldi’s tweet of “potato dauphinoise but i haven’t got a clue how to make it” was responded to by the lovely 

Potato Girls


Love Potatoes

 with an easy to follow, simple recipe for the most luxurious potato dish there is! in my opinion, anyways…

Here’s a series of photos displaying my attempt at cooking a dauphinoise…  And if you’d like to try to make it yourself, 

here’s the recipe 🙂


Steak, Potato Dauphinoise and peas… yum!

In celebration of Potato week, BritMums have challenged bloggers to share their favourite family recipe surrounding the modest Maris Piper potato.  We tend to use Maris Piper potatoes the most as we’ve found they make the best homemade mash.  So here’s my recipe for a Cottage Pie 🙂


800g-1kg maris piper potatoes, peeled and cut into chunks

400g extra lean minced beef

1 garlic clove, crushed

1 onion, diced

2 beef stock cubes

4 large carrots, peeled and chopped

300g frozen peas

A squidge of tomato puree

1 tsp mixed herbs

1/2 pint of beef gravy

Salt & pepper

Splash of milk

Knob of butter

1. Using a steamer, put the peeled and chopped potatoes into the base and cover with water.  Put the chopped carrots and frozen peas into the steamer compartment above the potatoes, cover and boil until cooked, approximately 20 minutes.

2. Whilst the potatoes are cooking, dry fry the extra lean mince with the onion and garlic.

3. Add the carrots and peas to the mince, and stir well. Crumble both stock cubes into the mince and add the tomato puree and mixed herbs.  Finally. add the 1/2 pint of gravy and stir well.

4. Leave to simmer for 5-10 minutes then remove from heat and pour mince mixture into an ovenproof dish.

5. Drain the potatoes and mash to a thick fluffy consistency adding a splash of milk and a large knob of butter.  Season well.

6. Spread the mashed potatoes evenly over the minced beef mixture and bake in the oven for 25-30 minutes at 180 degrees fan.

Serve with fresh vegetables and gravy.  Really yummy comforting food!

Oh, yeah…  We smother ours in cheese too…

This post is an entry for #MarisPiperBritMums Linky Challenge

 sponsored by Potato Council for Potato Week 7-13 October, celebrating the varieties of potatoes and how we like to eat them.  Learn more and find recipes at


I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It