2 lbs. Yukon Gold potatoes, quartered
6 cloves garlic, peeled
2 T. extra virgin olive oil
1 T. whole-grain Dijon mustard
1 T. flat-leaf parsley, chopped
2 t. fresh rosemary, finely chopped
1 T. fresh thyme, chopped
Zest of 1 lemon
Kosher salt
Fresh ground pepper
To prepare, put potatoes and garlic in a medium pot. Add cold water to just cover the potatoes, cover the pot, bring to a boil and allow to simmer for 20 minutes until tender.
Drain water. Return potatoes and garlic to the pot. Using a potato masher, smash the potatoes and garlic so that lots of chunks remain. Stir in olive oil, mustard, herbs and lemon zest. Season with salt and pepper.
Honig Sauvignon Blanc
Eddie’s Recipe Tip:
