mashed potatoes

Photo by V. Levis for Australian Gourmet Traveller

Sea Lettuce with mashed potatoes ...a twist on an old favourite.

Rather than mash your potatoes with Swiss Chard (or Silverbeet, try out Sea Lettuce which is delicious and bursting with nutrients.


10 Desiree potatoes (about 1.5kg), peeled
1 tbsp kelp salt (for cooking the potatoes)
50g butter (or equivalent)
1/2 packet (5g) of Sea Lettuce leaves, re-hydrated &  coarsely chopped
3 small spring onions, thinly sliced
200ml pouring cream, warmed
50g softened butter
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 & warm cream 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.