HERBS MASHED POTATOES

Recipe Notes:

• I use red skin potatoes. These potatoes have a yellow flesh; they are low in starch, high in moisture and have a creamy, mildly sweet flavor. You could certainly use any other types of potatoes instead of red skin potatoes.

• Although many people choose to peel the potato skins away before cooking or eating, I prefer to leave the potatoes skin. Just make sure you wash the potatoes well to remove all the grime that may be attached to them. The skins not only add fiber and nutrients to the dish, but also help to preserve the freshness of the potatoes by retaining their nutrients during cooking time.

• It is recommended to use unsalted butter and then add salt to taste. If salted butter is use, you won’t be able to control the saltiness of the mashed potatoes.

• I use fresh coriander leaves (green part only) for this recipe but you are welcome to substitute these with parsley or any other types of herbs of your choice.

• It is recommended to add the herbs only to the mashed potatoes that are going to be serve. Don’t add herbs to all the potatoes if you believe you won’t be able to finish in one setting. In this way if there are any mashed potatoes left-over, they can be stored in a container and place in the fridge. You could heat up the mashed potatoes later using the microwave and then add the herbs before serving.

INGREDIENTS FOR HERBS MASHED POTATOES

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(Serves 2-4 peoples)

✅️ +/- 250 Gm Red Skin Potatoes, quartered

✅️ 2 Cups of Plain Water

✅️ 30 Gm Butter, cubed

✅️ ½ Cup Fresh Coriander Leaf, thinly sliced (green part only)

✅️ ¼ Tsp Salt (I use Himalayan Pink Salt)

✅️ ¼ Tsp Ground Black Pepper

METHOD OF PREPARATION:

1. Boil red skin potatoes in 2 cups of plain water until tender. Discard the boiling water, add butter and mash together with a potato masher.

2. Add the chopped fresh coriander leaf and the remaining ingredients into the mashed potato and stir them to mixed well.

3. Serve the herbs mashed potato with the mains of your choice.

RECIPE PHOTO GALLERY