looking for a recipe for mashed potatoes that calls for mint...wanting to serve them with lamb?

Answer 1

The real deal:
Minted Mashers

Ingredients:
700g new potatoes
50ml double cream
50ml Milk
1 pinch salt and fresh ground black pepper
50g Butter
1 bunch fresh mint, finely chopped

Boil the new potatoes in their jackets in a large pan of lightly salted water until tender. Drain

Heat the cream and milk in a separate pan. Lightly mash the potatoes, season with salt and freshly ground pepper and add the butter. Stir in enough of the cream and milk to soak in, but not too much as to make it sloppy. Scatter in the mint just before serving.

Serve at once

Answer 2

Mashed New Potatoes with Fresh Mint
Recipe courtesy Tyler Florence


2 pounds red new potatoes, scrubbed
1/4 cup chopped fresh mint leaves
1/2 cup (1 stick) unsalted butter, cut in chunks
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.

Answer 3

Here's our recipe for perfect Yukon Gold mashed potatoes:

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
1/2 Tbsp mint
Salt and Pepper

A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter and mint together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Answer 4

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
3 Ounce chopped mint
A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste with mint.

Serves 4.

Answer 5

Why no longer attempt braised lamb shanks and garlic mashed potatoes. With the braised shanks, you season them, brown them in a touch olive or different oil. Make a mirepoix (diced, carrots, onions, celery), a pair of bay leaves or sprig of thyme. Make a mattress of the mirepoix on the bottom of the dutch oven. positioned the lamb shanks in and throw in some cloves (5?) and then deglaze the pan you browned the shanks in with a pair of cups of pink wine and pour it over the shanks. Then put in some beef broth a pair of cups or more beneficial relying on what number shanks you've. With braising you don't need the liquid to completely hide the beef. besides, positioned the lid on and stick the finished issue in a low oven about three hundred levels F. and basically enable it bake for 3 hours or a touch more beneficial. the beef should be falling off the bone and very moist and scrumptious. Then make your mashed potatoes and serve with a salad or basically with the potatoes.

Answer 6

Emerald Mashed Potatoes:

6 large baking potatoes, peeled and cut into small chunks
1 1/2 cups low-fat milk or soy milk
1 bunch scallions, white & light-green parts,finely sliced
3 tablespoons ghee or lightly-salted butter
salt and pepper
4 cups kale, finely shredded (or other dark leafy green)
1/4 cup juliened fresh mint leaves



1. In a large pot, combine potatoes and lightly salted water to cover.
2. Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes.
3. Drain well.
4. Meanwhile, in large saucepan, combine milk, scallions& kale.
5. Bring to a boil, reduce heat to low and simmer 3 minutes.
6. Remove from heat.
7. Transfer potatoes to large bowl.
8. Add butter and mash with potato masher until smooth before stirring in mint..
9. Gradually stir in hot milk mixture until combined.
10. Season with salt and freshly ground pepper to taste.
11. If desired, add 2 or 3 roasted garlic cloves with salt& pepper!

Answer 7

Just make your mashed potatoes as usual like you would and add 1/2 teaspoon of mint and taste I personally use 1 tsp in mine . My grandpa always uses mint in his mashed potatoes and they are soooo yummy

Answer 8

sounds disgusting