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' Chappit tatties' (Mashed potatoes with greens)
Serves 4
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
For the greensEither:1 large handful nettle tops, chopped, OR 1 small handful fresh chives, chopped, OR6 spring onions, finely chopped, OR2 tbsp chopped fresh parsley, OR 1 large handful fresh peas, or frozen (defrosted) peas300ml/½ pint milk For the mashed potatoes1kg/2¼lb floury potatoes, cooked, peeled and mashed125g/4½oz butter, plus extra, to servesalt and freshly ground black pepper
Method
1. For the greens, place your chosen greens into a small saucepan with the milk and simmer gently for a few minutes until tender. Alternatively, add the greens to the heated milk and only warm through, or warm the milk and leave the greens raw.2. Place the milk and greens into a pan with the mashed potato and butter. Season, to taste, with salt and freshly ground black pepper and place over a low heat. Cook the mixture, stirring well, for a few minutes, until smooth.3. To serve, place servings of the tatties onto warm plates. Make a dip in the top of each portion and place a knob of butter into it to melt, ' Irish style' , if desired.
Previous: ' Blind finches' in beer gravy (blinde vinken), ' Bashed neeps' (Mashed swede), "Peachy Keen" Dessert Treat, "Moo-vin" Vanilla Milk Shake, "Moo-vin" Strawberry Milk Shake,
Next: ' Pan-roasted' langoustine and pear, 'Roasted' cod with Mediterranean spice rub, 15-Minute Chicken and Broccoli Risotto, 24 Hour Potato Salad, 3 Fruit Sherbet,
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