- serves 6-8 people
- preparation 20 minutes
- cooking 2 hours
- difficulty Easy level
Ingredients
- 500 g rock salt
- 10 Desiree potatoes
- 50 g butter
- 200 ml cream
- sea salt and ground black pepper
- extra virgin olive oil, for drizzling
- 3 small spring onions, thinly sliced
- 1 small bunch cavolo nero, stalks discarded, leaves very thinly sliced
- 1 small red onion, finely chopped
- ½ bunch flat leaf parsley, roughly chopped
Chilling/freezing time: 20 minutes
Instructions
- Preheat the oven to 180°C.
- Scatter the salt over a large baking tray and place the potatoes on top. Bake for 1½–2 hours or until tender when pierced with a sharp knife. Remove from the oven and set aside to cool for 20 minutes.
- Cut the potatoes in half, scoop out the flesh into a saucepan, or you can pass it through a mouille or ricer if you prefer.
- Heat the butter and cream in a small saucepan over medium heat. Pour the hot cream mixture over the mash and beat with a wooden spoon to combine. Season to taste, add a good drizzle of olive oil, then stir in the spring onion, cavolo nero, onion and parsley.
- Drizzle with a little extra olive oil and serve.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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