Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • lbs potatoes
  • milk, nutmeg, butter
  • salt, freshly ground pepper for mashed potatoes


Peel and cut the potatoes in pieces. Boil them until tender in salted water. Sieve or mash, using plenty of hot milk and butter. When they are light and fluffy, season with salt, pepper and a pinch of nutmeg. Add two tablespoons of grated cheese if the children like it. Butter a shallow oven dish of glass or china, put in the mashed potatoes and make eight depressions with the back of a