Monday, September 24, 2007
Creamy Mashed Potatoes
If there is a dish more comforting than creamy mashed potatoes I don’t know what it is.
The way I make mine are not for the faint-hearted, and certainly not for those on any sort of low fat crusade. This dish is based loosely on the classic Irish dish of ‘champ’.
• 4 medium sized potato (1 per person).
• 2 spring onions, chopped very fine
• 1 tbsp cream cheese (Philly)
• 50g or a good sized knob of butter
• 100ml double cream
• A good grind of fresh black pepper.
Peel and chop the potato into quite small chunks. Place in pan of water, add a little salt, bring to boil and cook for about 12-15mins until soft.
In a small saucepan add all other ingredients and heat gently until butter and cheese has melted and you have lovely creamy mess. This process not only makes the mixing easier later but also cooks the spring onions a little bit and takes away some of the strong oniony taste.
When cooked drain the potatoes and put through a food ricer. I have a contraption that looks like a huge garlic press and it does a wonderful job. Using a hand held plunger type affair is never going to get a silky smooth finish I am afraid.
Add the cream/spring onion mixture and stir to fully incorporate. I personally like quite a sloppy consistency and so if the creamy stuff hasn’t quite achieved that add some fresh milk and mix again. You can also add fresh natural yoghurt, marscapone, creme fraiche, whatever you like really!