Rosemary and garlic mash
Daniel Lingiah
Preparation time 5 mins
Cooking time 30 mins
Serves 4


6 Albert rooster red potatoes

Rosemary & Garlic oil



1, Peel and quarter potatoes.

2, Place in a pan of cold salted water and bring to boil.

3, Cook for 30 minutes until tender but not mushy.

4, Drain potatoes once cooked and tip back into pan add plenty of salt, shake over a medium heat to remove any remaining moisture.

5, Remove from heat and add a good splash of Rosemary & Garlic oil and a good knob of butter.

6, Using a masher or ricer mash until smooth but not too starchy.
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