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Creamed potatoes
Serves 4-6 Sauces and accompaniments
Ingredients
- 750g ratte potatoes
- 250g butter, diced
- splash milk
- 10g chives, chopped
For the yeast crumb
- 100g nutritional yeast
- 50g butter
Method
Preheat the oven to 200C/180C F/Gas 6. Sprinkle the potatoes with salt and bake until soft.
Cut each potato in half and pass the flesh through a sieve, then weigh out 500g of the sieved flesh into a pan.
Whisk the butter into the potato gradually (if the mix starts to split, add a little milk to bring it back together). Season with salt, then keep warm while you make the crumb.
Melt the butter in a large heavy-based pan. When it starts to brown, add the yeast flakes and toast for 1 minute on a low heat, stirring constantly. Tip the flakes on to a plate lined with kitchen paper, then sprinkle over the top of the mash and finish with the chopped chives.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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