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Categories:Viewed: 48 - Published at: 5 years ago
Ingredients
- 900 grams white potatoes, peeled and quartered
- 5 clove garlic
- 1/4 onion or a thick slice of onion
- 3 sprigs fresh thyme
- 1 bay leaf
- 160 ml milk of choice ie rice, almond etc
- 6 tbsp extra virgin olive oil or melted butter
- 1/2 tsp freshly ground black pepper or to taste
- 1 tsp salt or to taste
- 15 grams chopped chives
Method
- In a large saucepan, cover the potatoes, garlic cloves, onion, bay leaf and thyme sprigs with cold water
- Bring to the boil then let simmer over medium heat for 20 minutes or until the potatoes are fork-tender.
- Drain thoroughly and return to pan, discarding the bay leaf and thyme sprigs
- Set the pan over a medium heat and add the milk and olive oil.
- Mash with an old-fashioned potato masher or large fork, adding additional milk if needed to reach desired consistency
- Mix in 3/4 of the chives and season to taste with salt & pepper.
- Transfer to a serving dish and garnish with leftover chives or chopped parsley
- Nice with a casserole or a steak
