Is there a better side dish than a bowl of silky smooth, cream-and-garlic-infused mashed potatoes? Well, yes there is, if you top it with these smoky paprika-infused crunchy seeds!
Serves: 6
INGREDIENTS
1½ kilograms Agria potatoes
1 cup cream
½ cup milk
2 cloves garlic, crushed
50 grams butter
sea salt and ground pepper
TO SERVE
Crunchy Seedy Crumbs (see recipe below)
extra butter, optional
METHOD
Peel the potatoes and cut into large chunks. Cook in a large saucepan of well-salted boiling water until tender. Drain well and return to the saucepan. Place back over a low heat for a couple of minutes to drive off excess water. Heat the cream, milk and garlic in a microwave or small saucepan. Mash the potatoes until smooth or push through a potato ricer, then stir in the hot cream mixture and the butter until smooth. Season well. Transfer to a serving bowl and top with a couple of spoonfuls of the Crunchy Seedy Crumbs and another knob of butter, if desired. Serve the remaining crumbs alongside.
Crunchy Seedy Crumbs
INGREDIENTS
1 cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons sesame seeds
2 tablespoons maple syrup
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon chilli flakes
sea salt
METHOD
Combine everything except the salt in a large bowl and toss to coat well. Tip into a large frying pan over a low heat and cook, stirring occasionally, until golden and fragrant. Season generously with sea salt. Tip onto a large plate and, when cool, transfer to an airtight container.
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