Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, heidi's buttery mint potatoes. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Heidi's buttery mint potatoes is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Heidi's buttery mint potatoes is something which I’ve loved my whole life.
In a pot of boiling salted water, cook the cocktail potatoes until tender. Drain potatoes and place in a large bowl. Boiled potatoes get an infusion of butter and parsley to make this super easy side dish.
To get started with this particular recipe, we must prepare a few components. You can cook heidi's buttery mint potatoes using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Heidi's buttery mint potatoes:
- Make ready 16 or more cocktail/baby potatoes
- Get 3 or more heaped tbs butter
- Prepare 3 or more tbs thick mint sauce
- Take 1 pinch sea salt
Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and ¾ cup butter in a small saucepan over medium heat until butter is melted. In the same saucepan, melt butter, stir in sugar and mint until well blended. Place potatoes in a steamer basket in a pan with water.
Steps to make Heidi's buttery mint potatoes:
- In a pot of boiling salted water, cook the cocktail potatoes until tender
- Drain potatoes and place in a large bowl. Add the salt, butter and thick mint sauce whilst the potatoes are still warm so the butter melts easily
- Stir potatoes through the butter mixture and taste. Add more butter if you like a buttery taste or more mint sauce if you prefer more tang
- Serve as a yummy side to steak, chicken, fish or Lamb. This can be eaten hot or cold
Slow Cooker Greek Potatoes - Buttery crisp-tender potatoes with olive oil, garlic, lemon and oregano. The potato salad is a classic, Matt Preston adds mint to this delightful version for a fresh twist on the traditional. Jump to Video · Jump to Recipe. Place the peeled potatoes in a pot of cold water that is heavily salted. Starting the potatoes in cold water will ensure they cook evenly from outside to inside, and cooking them whole as opposed to cubed, will prevent them from getting.
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