Sunday, August 12, 2012

POTATO & ROSEMARY MASH



Such an easy mash requiring 2 ingredients as well as salt & pepper. Traditional mash is made with full cream milk, butter and/or even cream and is usually very fatty and a nightmare for lactose intolerance people. Hence I felt a need to make a simple, lactose-free mash that can be enjoyed by all kinds of people. You cannot beat the aroma of fresh rosemary, so it is a perfect choice next to bland potatoes. Excellent as a side to a meat dish.


INGREDIENTS

  • 800 sebago or other dirt potatoes, peeled & cut into small cubes
  • 5 sprigs of fresh rosemary,
  • sea salt & pepper
COOKING 

1. Heat a large saucepan of water over high heat. Add potatoes and bring to the boil. Simmer, covered, for 20-25 minutes or until potatoes are very tender. Remove from heat and drain potatoes with cold water in a colander. 

2. When potatoes are cool enough, mash them in a large bowl until they become smooth. Stir in rosemary leaves and season with sea salt & pepper. Serve with extra rosemary on top, if desired. 

Serves / 4 as a side
Total Preparation time / 12 minutes
Total Cooking time / 35 minutes 

x E

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