This is sort of a mix between potato salad and mashed potatoes, and it's great. While a lot of the other recipes are pretty involved, this one is actually quite simple. A nice change from classic mashed potatoes. The original calls for sorrel, but I left it out because I didn't have any. If you want to add sorrel, add 4 tbsp of chopped sorrel with the dressing.
Serves 6
Ingredients:
2 1/4 lb new potatoes
7 tbsp olive oil, plus more for drizzling
2 cloves garlic, crushed
1 oz horseradish (prepared or fresh)
1/2 cup watercress
2 scallions, thinly sliced
salt and pepper
Directions:
Wash the potatoes and don't peel them. Put them in a pan with plenty of salted water and bring to a boil. Simmer for 25 to 30 minutes until tender. Drain well and transfer to a large mixing bowl.
Crush them while they're still hot with a fork or potato masher making sure most of the hard lumps are crushed.
In another bowl, mix together yogurt, olive oil, garlic, horseradish, and salt and pepper to taste. Pour the dressing over the hot potatoes and mix well. Taste and adjust seasoning.
Just before serving, garnish with cress, green onions, and a drizzle of olive oil.
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