Crushed Jersey Royals with lashings of butter and lots of herbs
Crushed Jersey Royals with lashings of butter and lots of herbs

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, crushed jersey royals with lashings of butter and lots of herbs. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Crushed Jersey Royals with lashings of butter and lots of herbs is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Crushed Jersey Royals with lashings of butter and lots of herbs is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have crushed jersey royals with lashings of butter and lots of herbs using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Crushed Jersey Royals with lashings of butter and lots of herbs:
  1. Make ready Jersey Royals, scrubbed and un-peeled
  2. Make ready Unsalted butter, softened at room temperature
  3. Get Chives, chopped finely
  4. Make ready Parsley, chopped finely
  5. Prepare Ground White Pepper
  6. Get Malden Sea Salt
Instructions to make Crushed Jersey Royals with lashings of butter and lots of herbs:
  1. Bring a pan of salted water to the boil. - - Boil the potatoes until a cocktail stick will easily pass through. - - Drain.
  2. Tip onto a chopping board and crush lightly with a potato masher to just break the skins.
  3. Pop some butter (as much as you wish) into the pan to melt. Dairy free alternative or a good quality Rapeseed oil could also be used. Garlic flavoured Olive oil would also work with parsley and instead of Chives I'd pop in a Mediterranean herb such as Oregano along with the Parsley to compliment the Garlic.
  4. Add the herbs and warm over a low heat for a few minutes to release the oils from the herbs. Season with white pepper and Malden sea salt.
  5. Tip the potatoes into the butter and give them a good stir around to allow them to absorb some of the warm herbed butter. Turn off the heat and keep warm.

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