Herb and Potato Mash
I really like mash potatoes, but not the fact that it’s a quite rich dish with lots of butter and milk or cream added. Don’t get me wrong, I won’t say no if I’m offered a plateful, but sometimes it’s just nice to have a little healthier alternative. And that’s exactly what I cooked the other day. And really, it’s just as good, and packed with flavor and yummy herbs. I used sour cream instead of milk and butter and it gives it a nice and fresh taste. You can use any herb you like, I just had a bunch of flat leaf parsley in the fridge, so that’s what I used this time. It’s also a quite quick dish that you can easily serve when you have guests over.
700 g potatoes, I used large Russet potatoes
2 or 3 tbsp. sour cream 18%
1 tablespoon Dijon mustard
Zest of ½ lemon
3 or 4 dl. Flat leaf parsley, chopped
Rinse the potatoes and cut into cubes. Boil for approx. 15 min., until tender. Drain, but leave approx. 1 cm of water remaining in the bottom of the pot. Roughly mash the potatoes before stirring in sour cream, salt, pepper, mustard, lemon zest and chopped herbs. Done. A great side dish to fish, pork or chicken.