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Home Dish Crushed Jersey Royals with lashings of butter and lots of herbs #mycookbook

Crushed Jersey Royals with lashings of butter and lots of herbs #mycookbook

Introduce

Chef :

Sonia Duthie

Crushed Jersey Royals with lashings of butter and lots of herbs #mycookbook

No quantities here, just use as many herbs or as much butter (dairy free alternative or good quality Rapeseed oil) as you like. Any leftovers make fab potato salad with some added mayonnaise and a few finely sliced spring onions.

Ingredient

Cooking instructions

* Step 1

Bring a pan of salted water to the boil.

* Step 2

Tip onto a chopping board and crush lightly with a potato masher to just break the skins.

* Step 3

Pop some butter (as much as you wish) into the pan to melt. Dairy free alternative or a good quality Rapeseed oil could also be used. Garlic flavoured Olive oil would also work with parsley and instead of Chives I'd pop in a Mediterranean herb such as Oregano along with the Parsley to compliment the Garlic.

* Step 4

Add the herbs and warm over a low heat for a few minutes to release the oils from the herbs. Season with white pepper and Malden sea salt.

* Step 5

Tip the potatoes into the butter and give them a good stir around to allow them to absorb some of the warm herbed butter. Turn off the heat and keep warm.

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