1kg large dutch cream potatoes – peeled and cut in half
60g butter – chopped
1/4 cup (60mls) thickened cream
2 fresh rosemary sprigs
40 mls extra virgin olive oil
Salt and white pepper to taste.
Method:
Pop your Plarre’s Beef Pies in a fan forced oven on 180˚C for approximately 15-20 minutes
Bring potatoes to the boil in a medium saucepan with salted water until tender.
Meanwhile in a small frying pan, heat olive oil and fry rosemary sprigs. Drain onto clean paper towel. Sprinkle with salt.
Drain potatoes and return to the pot with butter and cream. Mash with a potato masher or pass through a rice sieve. Stir until well combined and season with salt and white pepper to taste. Serve in a bowl with rosemary sprigs sprinkled on top.
