Ingredients

800g desiree potatoes, peeled, coarsely chopped

1 tbs olive oil

4 (about 150g each) single chicken breast fillets

200ml chicken stock

1 1/2 tbs Wholegrain Mustard

80ml (1/3 cup) thickened cream

150ml milk

1 garlic clove, crushed

Steamed green beans, to serve

Method

1.    Preheat oven to 200°C. Place the potato in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to low and simmer for 12 minutes or until tender. Drain and return to the pan.

2.    Meanwhile, heat oil in a non-stick frying pan over high heat. Cook the chicken for 2-3 minutes each side. Transfer to a baking tray. Bake for 10 minutes or until cooked through.

3.    Heat the frying pan over medium heat. Add the stock and cook, stirring, for 2-3 minutes. Stir in mustard and cream. Cook for 2 minutes or until the sauce thickens. Season with salt and pepper.

4.    Bring the milk and garlic almost to the boil in a saucepan over medium heat. Add to the potato. Mash until smooth. Season with salt and pepper.

5.    Divide mash, chicken and sauce among serving plates. Serve with beans.

Notes & tips

·         Variations

• Salmon with wasabi mash: Omit mustard and beans. Replace the chicken with 4 salmon fillets. Replace garlic with 2 tsp wasabi paste. Reduce stock to 100ml chicken stock. In step 2, cook salmon in pan for 2-3 minutes each side. Transfer to a plate. Cover with foil. In step 3, add 80ml (1/3 cup) white wine with the stock. Cook for 2-3 minutes. Add cream, 4 shallots, ends trimmed, thinly sliced, and 2 tbs sliced pickled ginger. Cook for 2-3 minutes or until the sauce thickens. Divide salmon and mash among serving plates. Drizzle over sauce. Serve with steamed baby pak choy.
• Steak with kumara mash: Omit the stock, milk, garlic and beans. Replace the potatoes with 800g orange sweet potato (kumara). Replace the chicken with 4 beef sirloin steaks. Replace mustard with 90g (1/4 cup) basil pesto. Increase cream to 125ml (1/2 cup) cream. In step 2, cook steaks in pan for 3 minutes each side for medium. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. In step 3, add cream and pesto to pan. Cook, stirring, for 1-2 minutes. Divide mash among serving plates. Top with beef. Drizzle over pesto mixture. Serve with baby rocket leaves.
• Quince lamb with potatoes: Omit cream, milk and garlic. Replace the potatoes with 400g Woolworths Fresh Baby Potatoes with Butter & Herbs. Replace chicken with 8 lamb loin chops. Replace the mustard with 50g quince paste. Reduce oil to 2 tsp olive oil. Omit step 1. In step 2, cook lamb in pan for 2-3 minutes each side for medium. Transfer to a plate. Cover with foil. In step 4, heat potatoes following packet directions.