John Myers
Mashed Potatoes with Difference
The perfect mashed potatoes with difference recipe with a picture and simple step-by-step instructions.
- Asparagus potatoes
- Parsnips
- Orange peel
- Garlic grass
- Spanish mint
- Sage leaves
- Gray salt
- Kampot pepper (white)
- Mace
- Black cumin
- Cream
- Butter
- Olive oil
- You start by brushing the asparagus potatoes and then roughly dicing them. It is important for this recipe to cook the potato peel as well.
- Now the herbs are washed and plucked. Drain in a colander.
- Remove the parsnips from the shell and then cut them into small pieces.
- Now put everything together in a suitable pot. Pour in the cream and put the lid on. Add all the spices except for the salt. Let these ingredients steam now.
- As soon as only the slightly more than the base is covered with cream, add the butter. Once this is melted, take a ladle full of the cream butter mixture from the kettle.
- Now roughly tamp everything with a tamper. Now the salt is added. Continue pounding until the desired consistency is achieved.
- The mash is now brought into shape on a side plate and served with a little cream butter mixture and red cress.
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