Mashed potato can serve as an accompaniment to many dishes. Meat, fish and roasted vegetables they can benefit from being accompanied by it. Especially a mashed potato like the one I share with you today, flavored with olive oil, rosemary and lemon.
This is a mashed potatoes very silky in which many different flavors are perceived. A potato puree with personality that you can take a version by substituting rosemary for other aromatic herbs such as thyme, for example, with excellent results. Try, experiment and stay with the best version.
Doing so will be easy for you. The key more than in the mashed potatoes itself is in the dressing, which gives it not only more flavor but also more presence. Are you not looking forward to trying it? Surely you do not lack ingredients at home to do it.
The recipe
- ½ kg. peeled potatoes
- 1 clove of garlic, peeled
- A few sprigs of rosemary
- 2 strips of lemon peel
- 1 teaspoon of salt
- 50 ml. extra virgin olive oil
- Potatoes cooking broth
- 30ml. extra virgin olive oil
- 1 clove of minced garlic
- Salt and pepper to taste
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon grated lemon zest
- 1 teaspoon of lemon juice
- Peel and cut the potatoes into 2-3 cm pieces. Once cut, we place them in a pot together with the garlic, rosemary, lemon peel, salt and enough boiling water to cover the potatoes. We cook over low heat 15-20 minutes or until potatoes are tender.
- While the potatoes cook, we mix all the ingredients of the dressing. We test and rectify if necessary.
- Once the potatoes are cooked, we drain them reserving the cooking water.
- Then, we mash the potatoes and garlic, discarding the rest of the ingredients that we have cooked together. As we crush them, we add the necessary oil and cooking water to achieve a smooth and silky texture.
- Then, we put the puree on a plate or source, create some grooves with the help of a spoon and we water with the dressing.
- We serve the mashed potato with rosemary and lemon hot.