Florentines Peppermint – Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy if possible
- 0.5 ½ bunch peppermint, fresh
- 1 bunch parsley
- 1 lemon (s), untreated
- 2 chilli pepper (s)
- 3 tablespoon oil
- 2 cloves garlic
- 300 ml milk
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water in a saucepan. (15-20 minutes)
- In the meantime, rinse the herbs briefly, dab and chop finely (not the stems, of course).
- Slice the chilli, core and dice very, very small.
- Rinse the lemon and rub the peel.
- Peel the garlic cloves and squeeze them into a pan heated with oil. Simmer briefly.
- Add everything else - except for the boiling potatoes - to the pan, mix in and season with salt. Bring the milk to the boil.
- Drain the cooked potatoes. Crush the pieces with a potato masher or press them into a bowl through a potato press.
- Add the hot milk and the herb-lemon mixture, gradually mixing everything well with the wooden spoon.
- Season to taste with salt.
- I serve this mashed potatoes with smoked salmon.
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