John Myers
Ingredients for 4 servings:
- 1 kg potatoes, floury, peeled, diced
- Water (salt water)
- ½ dl milk (whole milk)
- 1 dl cream
- 1 tbsp rosemary needles, fresh, finely chopped
- a little nutmeg
- little salt
- 20 g butter
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a touch of the Mediterranean.
Boil the potatoes in plenty of salted water for about 20 minutes until soft, then drain. Return the potatoes to the pan and swirl the pan until the remaining moisture is evaporated until the potatoes are whitish and dry. Mix the milk and cream and heat until hot. Mash the potatoes using the whisk of a hand mixer. Gradually pour the creamed milk into the potatoes while stirring. Stir until the mash reaches the desired consistency, then add the butter and stir until the butter has melted and the mash is light and fluffy. Stir in the rosemary. Season with nutmeg. Season to taste. Rosemary mashed potatoes go well with pork or lamb dishes with sauce.
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