Ingredients
- 1 kg Jersey Benne potatoes
- 2 Tbsp chopped mint leaves
- 40 g salted butter
- sea salt and black pepper
JERSEY BENNES WITH BUTTER AND MINT
Method
- Gently wash potatoes - scraping the papery skin off is the best way to enjoy them, but when they are really fresh a good scrub will give you great results
- Bring water to a rolling boil in suitable sized saucepan Reduce heat
- Add potatoes, 1 Tbsp of salt and two sprigs of mint
- Cover and simmer for 20 minutes Drain potatoes and remove mint sprigs Add fresh chopped mint, butter, salt and pepper to the saucepan
- Combine gently and serve
Comments
Thanks to BRYDONE GROWERS for providing the potatoes used in the demonstration at the market
Please click here if you would like to download a printable copy
