Method

• 1

  Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about five minutes until the onion has softened, but not coloured.

• 2

  Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about eight minutes stirring once or twice to prevent the potato sticking to the base of the pan.

• 3

  Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the spuds are cooked through.

• 4

  Remove from the heat and take out the bay leaves. Cool slightly before adding the milk and then blend well in a food processor or liquidiser until completely smooth.

• 5

  Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.

• PER SERVING: 8.3g FAT (Excluding extras)