Paris potato mash with crispy rosemary
The perfect accompaniment to Ferguson Plarre's Bakehouse's Family Sized Beef Pie (RRP $15.50). Golden pastry is filled with beef mince slow cooked in a rich, tasty gravy for this new family favourite.
Ingredients
- 1 kg large Dutch Cream potatoes peeled and cut in half
- 60 g butter chopped
- 1/4 cup thickened cream
- 2 fresh rosemary sprigs
- 40 mls extra virgin olive oil
- Salt and white pepper to taste
Instructions
- Bring potatoes to the boil in a medium saucepan with cold, salted water until tender. About 25-to-30 minutes.
- Meanwhile in a small fry pan, heat olive oil and fry rosemary sprigs. Drain onto clean paper towel. Sprinkle with salt.
- Drain potatoes and return to the pot with butter and milk. Mash with a potato masher or pass through a rice cooker. Stir until well combined and season with salt and white pepper to taste. Serve in a bowl with rosemary sprigs sprinkled on top.
Notes
For a midweek dinner option that’s tasty, quick, and easy on the wallet, family-owned Ferguson Plarre’s Bakehouse presents a range of heat-and-eat savoury pastries for whenever you don’t have time to prep, or simply don’t want to.
The bakery’s family sized pies and quiches serve up to eight people, and they’re ready for the table in less than half an hour. The addition of a salad or mash provides a well-rounded meal that makes life in the kitchen easier, and dinner time even more delicious.
