Sage & Rosemary Mashed Potatoes

You can make these plain without the herb-flavoured oil, if you like. This is easy and, once you get past the idea that there might be more dishes to wash, it’s quick to make. There really is nothing to compare with a dollop of creamy mash on your plate, especially with a stewy saucy dish like the beef stew with carrots.


  • 1 kg(2 lb4 oz) potatoes, peeled and cut into chunks
  • 3 tablespoonsolive oil
  • 1 large garlic clove, peeled and squashed a bit
  • 2 sage sprigs
  • 1 rosemary sprig
  • 60 g( oz) butter
  • 125 ml(4 fl oz/½ cup) milk
  • 3 tablespoonspouring (single) cream


Bring a saucepan of salted water to the boil. Add the potatoes and cook them for about 20 minutes, until you can pierce right through them and they look frayed at the edges. Drain well.

Heat the oil in a non-stick frying pan. Add the garlic, sage and rosemary and cook over medium heat for just long enough to lightly flavour the oil. Add the potato chunks and sauté for a few minutes so that they are well coated in oil and absorb the flavours.

Heat the butter, milk and cream in a small saucepan just until the butter has melted. Pass just the potatoes through a potato mill into a bowl, or mash with a potato masher. Add the hot milk mixture and fluff it through with a wooden spoon, trying not to overmix but keeping it light and fluffy. Add a little extra milk and cream if it seems too stiff, and add salt if needed. Serve immediately.