This traditional Irish dish -- a lovely side for St. Patrick's or any spring meal -- is provided by Darina Allen of the Ballymaloe Cookery School in Shanagarry, Ireland.
Serves 4-6
A bowl of mashed potatoes flecked with green scallions and a blob of butter melting in the centre is ‘comfort’ food at its best.
1.5kg (3lb) 6-8 unpeeled 'old' potatoes e.g. Golden Wonders or Kerrs Pinks
110g (4oz) chopped scallions or spring onions (use the bulb and green stem) or 45g
chopped chives
350ml (10-12fl oz) milk
55-110g (2-4oz) butter
salt and freshly ground pepper
Scrub the potatoes and boil them in their jackets.
Chop finely the scallions or spring onions or chopped chives. Cover with cold milk and bring slowly to the boil. Simmer for about 3-4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter. Season to taste with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butte melting in the centre. Scallion mash may be put aside and reheated later in a moderate oven, 180C/350F/regulo 4. Cover with tin foil while it reheats so that it doesn’t get a skin.
Scallion and Potato Cakes
Shape leftover scallion mash into potato cakes, cook until golden on both sides in clarified butter or butter and oil. Serve piping hot.
©Darina Allen |
