Ingredients
- 1kg Vivaldi potatoes, peeled, chopped
- 2 garlic cloves, peeled
- 40g margarine spread
- 1/3 cup buttermilk
- Olive oil cooking spray
- 1 tablespoon finely grated parmesan
- 1/2 teaspoon fresh rosemary leaves, finely chopped, to serv
Directions
Step 1
Place potatoes and garlic in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 12 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Mash until smooth. Add spread and milk. Season with salt and pepper. Stir with a wooden spoon until combined.
Step 2
Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Spoon 1/2 cup mash onto prepared tray. Shape into a 6cm high 'mountain'. Repeat with remaining mash to make 8 ‘mountains’. Spray lightly with oil. Sprinkle with parmesan.
Step 3
Bake for 20 to 25 minutes or until golden. Stand for 2 minutes. Serve sprinkled with rosemary.
Makes: 8
Recipe courtesy of taste.com.au