Ingredients
- Potatoes 8 medium-small
- Butter 50 g
- Lemon juice 1
- Chives 8 strands
- Rosemary 1 sprig
- Oregano 1 teaspoon dry
- Thyme 1 dry teaspoon
- Salt up to 1 teaspoon
- Black pepper q.b.
Preparation
To make the mashed potatoes first choose potatoes of about the same size, rinse them and boil them from cold water for about 35-40 minutes from the beginning of the boil (1). Meanwhile, melt the butter and let it cool. Now prepare the emulsion: chop the rosemary (2) and chives and transfer them to a small bowl (3).
Add oregano (4), thyme (5), salt (6), and pepper.
Add the melted butter (7) and the filtered lemon juice (8), then mix well (9).
Once cooked, drain the potatoes (10) and place them on a tray lined with parchment paper, spacing them apart from each other. Crush them gently with the bottom of a glass (11) (12).
Once cooked, drain the potatoes (10) and place them on a tray lined with parchment paper, spacing them apart from each other. Crush them gently with the bottom of a glass (11) (12).
Brush the mashed potatoes with the aromatic emulsion (13) and bake in a preheated ventilated oven at 200 degrees for about 35 minutes (14). When they are golden, take them out of the oven and serve your mashed potatoes (15)!
Preservation
Mashed potatoes can be stored in the refrigerator for a day. If you prefer, you can prepare them in advance and heat them in the oven at the time of serving.
Advice
Customize the aromatic mix to your liking by adding, for example, parsley or a pinch of chili!
If you like strong tastes you can flavor the melted butter with a clove of garlic.
Instead of a glass, you can use a meat beater or fork.
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