SMASHED POTATOES:

• 12 mini red skin potatoes
• 3oz cubed unsalted butter
• 1/2 cup 35% cream
• 2 cloves garlic, chopped
• 2 sprig green onion, chopped (optional)
• S+P to taste

METHOD:

1. Rinse the potatoes, and bring to a boil with a pinch of salt. Leave uncovered.
2. After the potatoes have boiled for 20 minutes and are fork tender, drain.
3. Add butter to the pot, then add the potatoes and garlic.
4. Mash with a masher or fork, leaving texture.
5. Add 35% cream, green onions and S+P to taste.
6. Serve with your favourite steak.
7. Finish with chimichurri https://www.youtube.com/watch?v=llKle…

Yield: 1.5 L

Shelf Life: 5 days