Another supremely good version of mashed potato, this is based on the Irish recipe for Colcannon potatoes, which was originally served in a fluffy pile with a sort of well in the centre that was filled with melted butter. The idea was to dip each forkful into the melted butter before eating it! Perhaps our health consciousness and waist-watching would prohibit this today, but even without the melted butter it's extremely good.
|Need help with conversions?|
This recipe is from Delia Smith's Winter Collection
Use a potato peeler to pare off the skins as thinly as possible and 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 large saucepan then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender – they should take approximately 25 minutes.
The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps!
Meanwhile melt 1 oz (25 g) butter in a large frying pan and saute the cabbage for about 3 minutes, keeping it on the move until it's tender and slightly golden at the edges.
Then add the chopped spring onions and continue to cook for another minute.
Next drain the potatoes, return them to the pan, cover with a clean tea-cloth and leave them aside for 2 minutes to allow the cloth to absorb the excess steam.
Now, using an electric hand whisk, add the nutmeg, cream and remaining butter.
Whisk the potatoes to a light fluffy mass before tasting and seasoning.
Then finally stir in the contents of the frying pan and serve with or without extra melted butter.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No lumps or watery potato here: with Delia's help you will make perfect mash every time as long as you follow a few simple rules. Once you've mastered it, what could be better with your suppertime sausages?
Traditionally served as an accompaniment to steak, this French version of mashed potato is well worth trying!
Most Popular recipes
Autumn apple recipes
Substituting Tin Size
22 Oct 2014 08:35
Salt and pepper mills
21 Oct 2014 20:39
|Food and travel||
20 Oct 2014 17:18
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Cheese and Onion Pie
21 Oct 2014 14:36
21 Oct 2014 19:59
For Boy Wonder
21 Oct 2014 15:41
What's happening in your garden?
16 Oct 2014 23:27