Olive Oil Mash with Herby Salsa

Cook time 30 minutes
Servings 4


6 Sebago or Desiree potatoes (1 kg), peeled and quartered

1 clove of garlic, minced

2 sprigs parsley

2 sprigs of lemon thyme

Zest of 1 lemon

100ml extra virgin olive oil

Salt & pepper

Olive Oil Mash with Herby Salsa


To make the mash, place the potato in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and cook for 20 minutes or until the potatoes are soft.

While the potatoes are cooking, make the salsa by finely chopping together the garlic, parsley, thyme and lemon and mixing through 1 tablespoon of the oil. Season with salt and pepper.

Drain cooked potatoes into a colander (reserving ½ cup of water) and allow the steam to dissipate from the potatoes. Return the potatoes to the pan and mash, then whip in remaining oil until smooth and silky. If too dry add a splash of the reserved cooking water.

Serve mash with the herby salsa on top.