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Recipe by Sina Mizrahi

Pastrami-Rosemary Mashed Potatoes

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Pastrami-Rosemary Mashed Potatoes
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Gluten Free - No Refined Sugar

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.

Recipe tags

chicken coconut milk fleischig fleishig gluten free healthy kosher for passover mashed potatoes meat non-dairy milk pastrami Pesach potatoes rosemary savory savory sides side dish Sina Mizrahi twists on tradition
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.

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