Robertsons Creamy Garlic, Herb and Parmesan Mash

Robertsons Creamy Garlic, Herb and Parmesan Mash
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Culinary Tip

To prevent your potatoes from becoming gluey when mashing be careful not to overwork them. Too much mashing causes the starch cells to rupture and release the starch contained within. The more starch that is released the gummier your potatoes will become. It is best to use a potato masher and not an electric whisk or food processor when making your mash.

Instructions

  1. Mash the boiled potatoes with the Robertsons Herbs, margarine and cream.
  2. If it is a bit dry, stir in some more cream.

    For more indulgent recipes using Robertsons herbs & spices, click here .