Pastrami-Rosemary Mashed Potatoes

Recipe By Sina Mizrahi

Ingredients (9)

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

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Gefen Frozen Crushed Garlic
1 tablespoon Gefen Mayonnaise

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Gefen Mayonnaise
1 teaspoon dried rosemary
Kosher salt
ground Gefen Black Pepper

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Gefen Black Peppercorns Spice Grinder

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