Perfect for an after school snack, link textlunch box or finger food, these potato samosas are packed full of goodness and flavour. If you're lucky enough to have any leftover, they freeze beautifully.
This recipe calls for twice-cooked chips. The second fry gives them a golden colour and that deliciously crispy crust we all love. Trust us, it's worth it.
The trick to making really smooth mashed potatoes is to use hot milk. For a mildly garlicky version, add some peeled cloves to the water with the potatoes and mash through.
