SERVES: 6

METHOD

1. Place Spud Lite potatoes in a large saucepan covered in cold water.

Bring to the boil and cook for 20 minutes or until potato is soft.

Drain. Return potato to hot pan over heat to dry out for 1-2 minutes.

Using a ricer, crush potatoes into a large mixing bowl.

2. Meanwhile for the nut-brown butter, melt butter in a small frying pan over a medium heat until the butter starts foaming and the milk solids start turning a golden brown. Add the garlic and cook for 1-2 minutes.

3. To finish the mash, add 2/3 of the butter mixture to the mashed potato with salt and pepper, stirring to combine. Spoon mash into a serving bowl and drizzle remaining butter mixture over the top.

Drizzle extra garlic and rosemary oil on top and cut into 6 – 8 slices.

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