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


  • 2 lbs potatoes
  • ¼-½ pint milk
  • butter


Peel and cut up the potatoes, and cook them with plenty of salt for a bit too long, until they are really soft but not disintegrating. It takes about 25 minutes. Meanwhile chop the spring onions and parsley as finely as you can, and heat the milk. When the potatoes are done, drain them and mash them with the boiling milk, pepper and more salt if necessary, plus butter if you like. When they are