![]() For the garlic and herb mash, heat the butter in a small saucepan, add the garlic and woody herbs, and cook for 2–3 minutes. For the truffle mash, add the truffle paste and truffle oil to the pan instead. For the mustard mash, add the mustards to the warm cream mixture. Meanwhile, if you’re making the regular, mustard or truffle mash, put the butter, milk and cream into a small saucepan and bring to a gentle simmer. Add the potatoes and cook for 15 minutes with the lid on. parsley, chives, dill, finely chopped 3 strips bacon crumbled on top (optional) Instructions Bring a pan of salted water to the boil. rosemary, thyme, sage, leaves finely chopped 2 tbsp soft herbs, e.g. Ingredients 7-8 medium Yukon Gold or Désirée potatoes, peeled and cut into 1cm cubes 1/3 cup of butter (1.5 sticks) 1/2 cup whole milk 1/2 cup heavy cream Sea salt and freshly ground black pepper 2 garlic cloves, peeled and crushed 2 tbsp woody herbs, e.g. This recipe is taken from the Gordon Ramsay Restaurant website. Mashed Potatoes with bacon Photo by How Sweet It Is
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