POTATOES DUG FROM THE GARDEN
Nothing can beat the pleasure of cooking your own home-grown potatoes
freshly dug from the garden. They will be sublime treated simply as in
the standard recipe, but this recipe is for a special treat.
Serves 4-6
-
2 lb (900 g) new potatoes
-
sprig of mint
-
2 oz (50 g) unsalted butter
-
1/4 pt (150 ml) single cream
-
Pinch of salt
-
Pinch of pepper
-
1 heaped tbs parsley, chopped
-
Wash the potatoes; boil with the mint in
salted water. Drain. Melt the butter in the potato saucepan; when
melted adds the potatoes and roll around until all are coated.
-
Pour on the cream, season with plenty of
black pepper, add most of the parsley and stir as the cream bubbles.
-
Pour into a warmed serving dish, sprinkle
on the remaining parsley and serve.
|