Franklin’s Potatoes

Name: Franklin’s Potatoes
Ingredients: 1½ lb (700 g) potatoes, peeled; 2 tablespoons fresh white breadcrumbs; Sea salt and freshly ground black pepper; 1 bay leaf; 2 oz (50 g) butter; A little nutmeg; 1 medium onion; ½ pint milk (275 ml)

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

The mingling of bread sauce with potato purée may seem curious, but it works; it is, of course, especially good with a plump roast chicken.

Ingredients

1½ lb (700 g) potatoes, peeled
1 medium onion

Side dish
Vegetarian
January

Method

Boil or steam the potatoes and while they are cooking, prepare the bread sauce. Peel the onion and stick a few cloves into it. Put in a pan with the milk and the bay leaf, bring to the boil and simmer very gently for about 5 minutes. Remove the onion, add the breadcrumbs and transfer the sauce to a double boiler or bain-marie and cook over barely simmering water for about 20 minutes.