This classic home-cooked mash made from flavourful potatoes is a pure delight. We have added some rosemary for a special touch. If you like even more flavour, add 1–2 crushed garlic cloves.
Rinse the rosemary and shake off excess water. Pick off the leaves, chop finely and set aside.
Peel, wash and coarsely dice the potatoes. Bring a large pot of salted water to the boil. Add the diced potatoes and cook until tender, about 18–20 minutes. Drain the potatoes into a strainer. Leave to rest briefly to allow steam to escape, then return to the pot. Coarsely mash with a potato masher.
Bring the milk to a brief boil. Pour the milk over the mashed potatoes, add the butter and combine, using a wooden spoon. Season with salt, pepper, nutmeg and chopped rosemary.
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