Champ
Over a year ago
3,349 views
Ingredients
- 500g Potatoes
- 60g Real Butter (Softened)
- 1 packet Scallions (Spring Onions)
- ½ Cup Milk or Single Cream
- To personal taste Salt and Freshly Ground Black Pepper
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This is a traditional Irish dish, great for cold weather and cheap to make. Can be served on it's own or as a side dish.
Method
-
1
1. Place the peeled potatoes into a pot of water to boil, chopping any particularly large potatoes into halves and quarters. Chop Scallions up into small rings.
2. Potatoes are ready when they can easily be penetrated with a fork.
3. Drain water from the pot, remove potatoes and place to one side.
4. Mix the Butter and Milk in the pot and return to a low heat. Toss in the chopped scallions.
5. Using a Potato Ricer for best/smoothest results mash the Potatoes into the milk, scallions and butter. If you find the mash is not soft enough for your liking add a little more milk/butter.
6. Season with Salt and Freshly Ground Black Pepper to taste and serve as either a main or as a side (as illustrated, usually to accompany red meat like pork chops, sausages, steak etc)
Comments (0)