Rustic Mash Potato - makes enough for 4 dinner portions
Take 6 large baked potatos Scrub and wash well Take a baking tray and rub lightly with butter and then put a light dusting of cracked sea salt over the whole tray Roll the baked potatos in the tray, then place in a pre heated oven at 220 degrees Half way through cooking roll the potatos over They should take 1hour and 45 minutes and you should be able to put a knife easily though a potato Once cooked take the potato out of the oven and leave to cool for 10 mins. Cut them in half and scrape the potato into a large mixing bowl While the potatos are cooling, heat half a pack of butter at half meltin point add 1/4 pint of milk to the butter. Take off the heat once the butter has melted into the milk. Add the milk and butter mixture gradually to the potato mix. You should stop adding the mixure once the potato is smooth Finish by adding salt and pepper to taste.
Some additional incredients to spice up your mash:
black pitted olives cut into 4 pieces Spring Onions or leeks - these should be gently heated in butter untill soft Grated cheese - Gryere or a chedder if grated should simply melt into the mix
Helen Porter is one of the new generation of dynamic younger chefs who believe that cooking should always be fun. Her free recipes can be found at www.HelensRecipes.com enjoy!
