Potato-skin mash

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 4-6 I love the flavour in potato skins and of­ten turn them into mash. We make but­ter at Spring so al­ways have left­over buttermilk to hand, but you can use reg­u­lar milk. I use a par­ing knife to peel pota­toes rather than a peeler, which takes off more flesh. — 300g potato skins peeled from well-scrubbed pota­toes (al­low a lit­tle flesh to re­main at­tached) — 80ml mild buttermilk — small knob of but­ter Place the peel­ings in a pan and add enough water just to cover. Sea­son with a pinch of sea salt. Bring to a boil then turn the heat down and sim­mer un­til ten­der, ap­prox­i­mately 20 min­utes. Drain. Gen­tly warm the buttermilk and but­ter to­gether in a small pan. Once the milk is warm and the but­ter melted, pour over the peel­ings and mash un­til smooth. Sea­son with a lit­tle salt and plenty of freshly ground pep­per.

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