Easy creamed potatoes
Creamed potatoes
One of our first culinary clashes was over mashed potatoes.
“To be good, they need to be hugely unhealthy with lashings of cream and butter,” Danny announced as he searched the fridge shelves for double cream.
“I like them made with a dash of milk and a large knob of butter.”
“Milk?” His eyes rolled.
We did agree on one point. White pepper is essential. I had always used black pepper but Danny introduced me to the subtleties of white on eggs, swede and potatoes. So we have a small oak peppermill filled with white peppercorns that sits on the shelf above the cooker.
For ten years we made our own versions of mashed potato. We both used a potato ricer and white pepper but then our paths diverged into widely differing territory. For years I’ve tried unsuccessfully to woo him towards my method. But he has stood firm until this week.
Last night I decided to add a creamed potato topping to a Cottage Pie. I peeled and quartered 450g of potatoes. Simmered the potatoes until they were soft (slightly softer than a boiled spud) and drained them well. Then I roughly mashed them with a wooden spoon added a large splosh of single cream (3 tablespoons) and a walnut sized knob of butter. Then I beat them using the handheld electric whisk. Within a couple of minutes I had perfect, lump free creamed potatoes. I scattered a topping of a tablespoon of grated mature cheddar before browning the top under the grill
Tonight was Fish Pie and I made the creamed potatoes again and jettisoned the cream. All that I added was a small dash of milk (1 tablespoon) and a walnut sized knob of butter, plus the grated cheddar topping.
“This potato topping is wonderful,” chortled D, as he reached for a second helping. “I reckon that it’s even better than last night’s.”
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Tip Of The Day
Another onion trick — cut off the top and root ends, then hold the onion under warm running water as you pull off the papery skin.
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