Instructions: Peel and thickly slice the potatoes.

Fry the onions in the butter in a heavy nonstick pan for 5 minutes or until softened.

Stir in the potatoes.

Add the gravy or stock and season.

Bring to the boil cover and simmer gently for about 1 hour stirring occasionally.

The mixture will reduce to a stiff puree.

Spoon into a warmed serving dish and serve sprinkled with chopped parsley.

Note: any leftover scraps of cooked meat (beef lamb pork or chicken) can be cut into bite sized pieces and added to the pan for the last 15 minutes of the cooking time.

Serves 6

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