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Ingredients

• 1 liter Water (for broth)
• 1 teaspoon Salt (for seasoning the broth)
• 500 g Russet Potatoes (peeled and cut into 2‑cm chunks)
• 100 ml Whole Milk (adds creaminess to the mash)
• 20 g Unsalted Butter (softened, for the mash)
• 200 g Mixed Vegetables (carrots, peas, green beans) (fresh or frozen)
• 2 tablespoons Unsweetened Apple Sauce (for a splash of color and sweetness)
• 1 piece Plain Bakery Roll (optional) (store‑bought, for a side if desired)

Instructions

1. Make the Clear Broth

   Bring 1 liter of water to a rolling boil in the large pot, add 1 tsp salt, and let it simmer for 10 minutes to develop a light, salty broth.

   Time: PT10M

   Temperature: 100°C

2. Cook the Potatoes

   Add the peeled potato chunks to the simmering broth, cover, and cook for about 15 minutes until a fork slides in with only slight resistance.

   Time: PT15M

   Temperature: 100°C

3. Mash the Potatoes

   Drain the potatoes, reserving ½ cup of the hot broth. Return potatoes to the pot, add 20 g butter, 100 ml milk, and mash gently, leaving a few small lumps. Use reserved broth to reach a creamy but not soupy consistency if needed.

   Time: PT5M

4. Boil the Vegetables

   While the potatoes are cooking, bring a separate saucepan of water to boil, add the mixed vegetables, and cook for 5‑7 minutes until just tender but still bright.

   Time: PT7M

   Temperature: 100°C

5. Warm the Apple Sauce

   Place the apple sauce in a small pan over low heat and warm for 2 minutes, just until it becomes fluid and easy to drizzle.

   Time: PT2M

   Temperature: low heat

6. Plate the Meal

   Spoon the mashed potatoes onto a plate, arrange the boiled vegetables beside them, drizzle the warm apple sauce over the potatoes, and serve the remaining clear broth in a small cup. Add a bakery roll on the side if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

5 g