Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
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
1 tablespoon Gefen Mayonnaise
1 teaspoon dried rosemary
Kosher salt
ground Gefen Black Pepper
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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Oil Can I substitute coconut oil for canola or olive?
I hesitate due to the strong flavor of the coconut which would mix with the rosemary.