Chef Nathan Hyam's Pear and Potato Mash
Fast to make, and a flavourful twist on traditional mashed potatoes
1 1/2 lb. Russet potatoes
1 lb. Anjou or Bartlett pears,
peeled & cut into large dice
1/2 cup milk or chicken stock
1-2 tbs. chopped parsley
1 tbs. butter or olive oil
Cut potatoes in large cubes, place in a pot and cover with salted water and boil for 5 minutes , add the pears and continue to boil for another 10 to 15 minutes or until the potatoes are soft.
Drain the potato water and place potatoes/ pear mixture in a large bowl.
Add milk, butter, parsley and some salt and pepper and mash. serves 6.
