Creamed Potatoes
Creamed Potatoes
Metric/Imperial
3 tablespoons water
pinch of salt
675g/l’/2lb potatoes, peeled and halved
25g/loz butter, cut into pieces
2 tablespoons milk
1 tablespoon cream
pinch of grated nutmeg
salt
freshly ground white pepper parsley sprigs, to garnish
Place the water and salt in a large bowl and add the potatoes. Cover and cook on FULL (100%) for 9 minutes, stirring halfway through cooking. Leave to STAND, covered, for 5 minutes.
Drain the potatoes and pass through a sieve or potato ricer. Set aside.
Place the butter and milk in a small bowl-Cook on FULL (100%) for 1 minute. Beat the butter, milk, cream, nutmeg and salt and pepper to taste into the potatoes. Reheat, if necessary-Pile into a warm serving dish and garnish with the sprigs of parsley. SERVES 6