Ingredients
- 1kg Vivaldi potatoes (see note), peeled, diced
- 100g butter, chopped
- 150ml milk, warmed
- 1 tablespoon fresh dill sprigs, chopped
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- 2 tablespoons fresh finely-chopped chives
Directions
- Step 1
Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 10 minutes or until tender. Drain in a colander.
- Step 2
Return potatoes to warm saucepan. Shake saucepan over low heat for 30 seconds or until excess moisture evaporates. Remove from heat.
- Step 3
Using a potato masher, roughly mash potatoes. Gradually add butter and mash until smooth. Add warmed milk. Beat with a wooden spoon until light and fluffy. Season with salt and pepper. Stir in dill, parsley and chives. Serve.
Serving size: 4
Recipe courtesy of taste.com.au