Sunday, 24 March 2013
I love mash, particularly in winter and when I make it I make lots of it so it can be pan-fried the next day or the day after.
1 kg baby potatoes, unpeeled
freshly ground black pepper
250 ml warm semi-skimmed milk
3-4 tbsp extra virgin olive oil
1/2 bunch parsley
1/2 bunch dill
1/2 bunch tarragon
1/2 bunch coriander
or any herbs you like
Baby potatoes have a very thin skin that can be left on. But if you don't like skins on potatoes peel them. Cook in salted boiling water for 15-20 minutes depending on size. Add black pepper, too.
Chop the herbs and set aside.
Drain off the cooking water but catch it, particularly if you don't like using milk. You'll need it to make the mash creamy - unless you want to use huge amounts of olive oil. :)
With a potato masher start breaking up the potates, add the milk and olive oil and work into a smooth or chunky purée. Season with pepper and a touch of nutmeg. Check the seasoning. Lastly, add the chopped herbs, stir and serve.