Basil Oil & Gruyère Mash
In my last post I was raving about Matt’s famous mash and had all the intention of putting the recipe up later that week, and its been nearly two weeks! Ah, where does the time go? I’ve been back into the baking over the last week, experimenting with cakes and cupcakes and omitting the sugar. I have also been doing a shoot for an online magazine that I have been perfecting a few of my images over the last couple of days, as well as celebrating my 28th birthday. So here it is as promised, Matt’s famous mash with our basil oil….mmmmm.
Serves 4-6 as a side dish
1kg (2.2lbs) potatoes, washed and cubed
2/3 cup of my basil oil
1/2 cup gruyère cheese, grated
1/4 cup parmesan cheese, grated
3 tablespoons milk
Salt and pepper to taste
In a large saucepan half filled with water, bring the water to a rolling boil and add the potatoes. Boil for 20 minutes, or until potatoes are soft. Use a fork to check if they are cooked. Drain the water.
Using a potato masher, thoroughly mash the potatoes. Add the oil and combine. Gradually add the cheese and stir until combined. Add one tablespoon of milk at a time and stir until it is the consistency you desire.
Season with salt and pepper to taste.