Clarissa Dickson Wright
By Jennifer Paterson and Clarissa Dickson Wright
I was reluctant to try this as it smacked of ruining things for the sake of calories, but then I remembered that the Indians often eat yoghurt with potato, and they are, or have been until recently, free of the slimming vice.
Boil the potatoes in their skins. When they are cool enough to handle, peel them. Mash with the butter and mix in the yoghurt. Season with salt and pepper and sprinkle with chopped mint.