Mediterranean Mashed Potato

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.

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