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Recipe by Sina Mizrahi

Pastrami-Rosemary Mashed Potatoes

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Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg

Ingredients

Main ingredients

  • 3 pounds (6–8 medium) russet or Idaho potatoes

  • 4 tablespoons coconut oil

  • 1/2 cup pareve milk

  • 1/4 pound pastrami, chopped

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

Directions

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.

Pastrami-Rosemary Mashed Potatoes

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Z
Z
5 years ago

Oil Can I substitute coconut oil for canola or olive?

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Cnooymow{shman
Cnooymow{shman
Reply to  Z
5 years ago

I hesitate due to the strong flavor of the coconut which would mix with the rosemary.