A classic Maritime-style side that boosts flavor and nutrition.
Ingredients (Serves 4)
1 kg (about 4 medium) potatoes, peeled and quartered
25 g Dark Harbour dulse, chopped, soaked in cold water 5–10 minutes, then drained
300 ml (1¼ cups) milk
50 g butter
½–1 tsp lemon juice
Salt and pepper to taste
Instructions
Boil the potatoes in salted water until tender, about 15–20 minutes.
While they cook, put the soaked dulse and the milk in a small saucepan. Simmer gently for 10 minutes, stirring now and then, until the dulse softens and the milk takes on its flavor. Keep the heat low — milk scorches easily.
Drain the potatoes well and mash them.
Add the hot dulse milk a little at a time, beating as you go, until the mash is smooth and creamy. You may not need all of it.
Stir in the butter and lemon juice, season with salt and pepper, and serve hot.
Note: 25 g of dried dulse gives a pronounced sea flavor. If you’re cooking this for someone trying dulse for the first time, start at 15 g and work up. Dulse flakes work just as well as whole leaf here — skip the soaking and stir them straight into the milk.
