Creamed Potatoes
Serves 4
INGREDIENTS:
1kg potatoes, washed
100ml warm milk
50g of butter
¼ teaspoon of freshly grated nutmeg
salt and freshly ground black pepper
METHOD:
1. Place the potatoes in a saucepan –the largest ones at the bottom –and fill halfway with water. Cover the pan and place over a high heat. When the water begins to boil, drain off about half, leaving just enough for the potatoes to steam.
2. When the potatoes are cooked, after about 30-40 minutes depending on the size, peel (hold themin a tea towel) and place in a warm bowl.
3. Mash the potatoes, gradually adding the warm milk, nutmeg, then add a knob of butter and season to taste with salt and pepper.
TRY THESE DELICIOUS VARIATIONS:
MUSTARD CREAMED POTATOES: fold in 1 tablespoon mustard powder and 1 tablespoon mustard seeds.
COLCANNON: add 2 chopped spring onions (scallions)or 1 finely chopped leak to the cold milk in a saucepan and slowly warm the milk while cooking the scallions or leeks
SWEET ONION CREAMED POTATOES: add in 6 tablespoons of caramelised onions
CHEDDAR CHEESE CREAMED POTATOES: add in 6 tablespoons of grated mature Cheddar.And for all you fun-loving St Patrick’s Day followers, add in 4 tablespoons of finely chopped fresh parsley for the green effect!
Tip: Cooking the potatoes in their skins keeps in all the delicious flavour and nutrients. It also allows the butter and milk to be easily absorbed once peeled (because the potatoes are very dry from having been cooked with their skins on) -ensuring a wonderful smooth mash.
