Name: Garlic and Herb Buttery Mash
Prep time: 10 min
Cook time: 25 min
Ingredients: 1kg potatoes; 100g Western Star Original Salted Butter, diced; ½ cup (125ml) warm cream; 3 garlic cloves, minced; ⅓ cup chopped flat-leaf parsley; Salt and pepper to taste

Garlic and herb mashed potatoes with butter

Garlic and Herb Buttery Mash

Credit

Whisk Media Group

Credit

Whisk Media Group

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Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter

Tips & Hints:

Choose a potato that’s good for mashing, such as Sebago or Desiree
Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam
For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores
Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to restore the silky smooth texture

Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter

Tips & Hints:

Choose a potato that’s good for mashing, such as Sebago or Desiree
Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam
For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores
Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to restore the silky smooth texture

Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter

Tips & Hints:

Choose a potato that’s good for mashing, such as Sebago or Desiree
Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam
For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores
Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to restore the silky smooth texture

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Original Salted Butter

Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, cream and salt.

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