Mash potatoes with Sea Lettuce for a burst of nutrition and colour in a family favourite. A vegan friendly version is also provided.
10 Desiree potatoes (about 1.5kg), peeled
1 tbsp kelp salt (for cooking the potatoes)
50g butter (or equivalent)
5g of Sea Lettuce leaves, re-hydrated & coarsely chopped
3 small spring onions, thinly sliced
200ml pouring cream, warmed (or dairy free milk of your choice)
50g softened butter (or olive oil)
½ cup (firmly packed) flat-leaf parsley, coarsely chopped
Cook the potatoes in salt water for 20 minutes or until tender. Mash the potatoes with the butter (or oil) & warm cream (or milk of your choice) and working quickly, add chopped Sea lettuce leaves & spring onion, and stir over low heat to warm through. Add parsley, season to taste and serve immediately.