Pastrami-Rosemary Mashed Potatoes

Sina Mizrahi Recipe By
  • Cook & Prep: 1 h
  • Serving: 8
  • Contains:

Ingredients (9)

Main ingredients

Start Cooking

For the potatoes

  1. Place the well-scrubbed potatoes in a large fleishig pot and fill with cold water to 1 inch above the potatoes. Bring to a boil and stir in 1 tablespoon of salt. Cook uncovered for 30 to 45 minutes, or until a knife pierces through the potatoes.

  2. Drain the potatoes in a colander and peel. Return to the pot and mash them using a ricer, food mill, or masher.

  3. Stir in the coconut oil and pareve milk until incorporated. Mix in the pastrami, garlic, mayonnaise, rosemary, salt, and pepper. Serve warm.

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  • Z

    Pastrami-Rosemary Mashed Potatoes

    Oil

    Can I substitute coconut oil for canola or olive?
    Posted by Djeterox2@aim.com |September 13, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I hesitate due to the strong flavor of the coconut which would mix with the rosemary.
    Posted by Chaiaadmin|September 13, 2018
    0
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  • Z

    Pastrami-Rosemary Mashed Potatoes

    Oil

    Can I substitute coconut oil for canola or olive?
    Posted by Djeterox2@aim.com |September 13, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I hesitate due to the strong flavor of the coconut which would mix with the rosemary.
    Posted by Chaiaadmin|September 13, 2018
    0

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