Serves 4
Ingredients
8-10 Rooster potatoes-peeled and cut into even sized chunks
3 x tablespoons extra virgin olive oil
150ml hot milk
1 x teaspoon freshly grated nutmeg
1 small bunch basil leaves, chopped
Salt and freshly ground black pepper
A few basil leaves to garnish
Method
- Cook the potatoes in boiling salted water until just tender. Drain well and mash.
- Beat in the olive oil and enough milk to make a smooth puree.
- Add the grated nutmeg and fresh basil.
- Pile on to warmed plates and garnish with basil leaves.
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