Champ
( SERVES 4 )
This is a delicious way of making mash that transforms the humble spud into a seriously good dish.
Ingredients
| 6 | Potatoes, unpeeled |
| 1 bunch | Spring onion, finely chopped |
| 1½ cups | Milk |
| 8 Tbsp | Butter |
| 3 Tbsp | Fresh parsley, finely chopped |
Directions
- Scrub potatoes and boil in salted water.
- Cover spring onion with cold milk and bring to the boil. Simmer for 3 to 4 minutes, turn off heat and let it infuse.
- When potatoes are cooked, peel and mash while hot. Mix with milk and spring onion.
- Beat in some butter. Season, add chopped parsley and serve with butter.
Cook’s tip
Adding hot milk to hot potatoes is the secret to a light and fluffy mash. Always use a floury potato, such as agria, instead of a waxy variety.
Wine match by Brancott Estate
Comments
Kerryn84
added 133 days agoVery yummy! Had with some stew, very good!
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