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A good filling type of vegetarian dish adding sweetening taste of Caramalised Shallots ! Ready within 40 minutes and enough for 5/6 servings.
- 5 large floury potatoes, peeled and cubed
- 1 cup milk
- 1 tablespoon salt
- 6 tablespoons unsalted butter, at room temperature
- 3 tablespoons double cream
- salt and pepper
- 1 pinch freshly grated nutmeg
- 2 medium shallots, peeled & thinly sliced
- 2 tablespoons finely minced parsley
In a large saucepan combine the potatoes, milk, 1 tablespoon of salt and enough cold water to just cover the potatoes. Bring to a boil over a high heat. Reduce heat and cook, partially covered, for 15–20 minutes until the potatoes are tender. - Drain well. Mash the potatoes in a large mixing bowl. Using a wooden spoon, beat in 4 tablespoons of the butter and the double cream. Beat until the mixture is very light and fluffy. Season generously with salt, black pepper, and nutmeg. Keep warm in an oven while you prepare the shallots. Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the shallots and cook, stirring occasionally, for 5–7 minutes until the shallots are softened and lightly caramalised. Top the mashed potatoes with the shallots and sprinkle with parsley. Serve immediately.