Mint pesto mash
- November 2006
- Serves 6
- Ready in 30 minutes
Jazz up your usual mashed potato recipe with the fresh flavour of mint.
- 9.1g (2.5g saturated)
- 34.5g (1.8g sugar)
- 1.2kg potatoes, cut into large chunks
- 25g fresh mint leaves
- 2 garlic cloves
- 50ml olive oil
- 50g vegetarian Parmesan, grated
- Put the potatoes in a large pan of lightly salted water and bring to the boil. Reduce the heat and simmer for 20 minutes, until tender. Drain well and return to the pan. Cover and set aside for 5 minutes.
- Meanwhile, make the mint pesto. Whizz the mint leaves and garlic in a mini food processor until finely chopped, then gradually add the olive oil. Mash the potatoes well, then stir in the mint pesto and Parmesan. Season and serve with the lamb.
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