Watercress and Caper Mash
This is a recipe for mashed potato that's great served with fish. I love it with some freshly grilled mackerel or herring, and it's also extremely good with smoked fish.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from How to Cook Book One
Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks – not too small; if they are large, quarter them, and if they are small, halve them.
Put the potato chunks in a steamer fitted over a large pan of boiling water, sprinkle 1 level dessertspoon of salt all over them, put a lid on and steam the potatoes until they are absolutely tender – they should take 20-25 minutes.
The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps.
When the potatoes are tender, drain them, return them to the hot pan, cover with a clean tea cloth and leave for 4 minutes, then add the butter, milk and crème fraîche.
Now, using an electric hand whisk, begin to whisk slowly to break them up, then add the watercress, increase the speed of the whisk and continue whisking until the potatoes are smooth and fluffy.
Next, stir in the lemon juice and capers and add the seasoning, though you may not need much salt if you are using salted capers.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
09 Feb 2016 20:01
08 Feb 2016 16:44
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
10 Feb 2016 21:32
20 Dec 2015 23:44
07 Feb 2016 11:50
Weekend bird watch
07 Feb 2016 11:44