| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Old potatoes |
| 1 |
|
Egg |
| 1 |
oz |
Butter |
| 4 |
fl |
Double cream |
|
|
Nutmeg |
|
|
Salt and pepper |
| 1 |
oz |
Red pepper; finely diced |
| 1 |
oz |
Green pepper; finely diced |
| 2 |
oz |
Cooked ham; finely diced |
INSTRUCTIONS
Wash, peel and re-wash the potatoes , cut to an even size. Place in a pan
of cold salted water, season from a great height, bring to the boil and
cook gently.
Drain off water, place lid on the saucepan and return to a low heat to dry
out the potatoes. Pass through a medium sieve or use a potato masher until
pureed. Add butter and 2 1/2 floz cream, pinch of freshly grated nutmeg,
salt and pepper to taste.
Add diced peppers and ham and mix well. Place in a serving bowl, topped
with chopped fresh herbs and pour remaining cream around the side of the
bowl.
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