I do love taking a classic, simple dish and putting a slight spin on it. I often feel that mashed potatoes are a missed opportunity when it comes to flavour experimentation. We’ve all seen a cheesy mash or two, maybe a mustard mash. More often than not, this delightfully fluffy side is given flavour from sauces on top, but its smooth consistency leaves much more room for experimentation. A few days ago I needed something to go with some fish I had left-over, and as Summer began to dwindle I decided I wanted to savour that last feeling of bright, Mediterranean freshness. From that longing, this little dish was born.
Ingredients
- Potatoes – peeled, boiled and mashed.
- Handful of Sundried Tomatoes (with a drizzle of the oil they come packed in – always save this stuff, its fabulous!)
- Fresh basil leaves
- Sprigs of Fresh Parsley
- Crushed Garlic – teaspoon or so.
- Lemon Zest and juice
- Salt and Pepper
- Butter – room temperature.
Method
- Use a mini-food processor (or if you’re feeling the need for a work-out, pestle and mortar) to combine all of the ingredients except the butter.
- Add the butter and combine further, a little at a time, until you have a couple of tablespoons of smooth, buttery paste.
- Stir into your mashed potatoes, (if they are too thick, add some milk) and taste. Adjust seasoning – the way I see it, mash can never have too much salt.
- Serve, with a little more tomato-oil drizzled on top.
