Garlic & Herb Mash
2 Garlic Cloves, peeled and crushed
2 TBS Rosemary, finely chopped
2 TBS Chives, finely chopped
2 lb Yukon Gold Potatoes, peeled and cut into 1cm cubes
3 TBS Tuscan & Herb EVOO
1/3 Cup Salted Butter
1⁄2 Cup Whole Milk
1⁄2 Cup Whip Cream
Rosemary Sea Salt and freshly ground black pepper
Pasta Rock
Directions:
Bring a pot of water to the boil & pasta rock for 90 seconds and remove, save for later use. Add the potatoes and cook for 15 minutes with the lid on.
While potatoes cook, heat the butter and oil in a small saucepan, add the garlic and rosemary, and cook for 2–3 minutes. Pour in the milk and cream and bring to a gentle simmer. Add the chives and cook for another 2–3 minutes.
When the potatoes are cooked, drain in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan.
Pour over the flavored cream and mix well. Season to taste with salt and pepper.
