Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • You will need:
  • 2 pounds of raw peeled potatoes of the dry
  • floury kind
  • 2 ounces of raw ham


Cook and drain the potatoes. Beat them well until they are free from lumps and beat in the hot top of the milk.

Fry the ham or bacon lightly, cut it into cubes and add them to the potatoes. Put in the crushed clove of garlic. Beat the yolk of egg into the mixture. Taste, and if necessary add a very little salt and some black pepper. Then fold in the cheese, which should have been previo