Put the garlic into cold water and bring to the boil. Drain at once then refresh in cold water.
Drain again, then cook the garlic gently in the butter, taking care it doesn’t burn. Add the mascarpone with
Clean the potatoes and put them in a wide pan with a covering of water and a generous helping of sea salt. Cook until they are barely tender, then add extra salt and boil rapidly until the water evaporates.
Split the potatoes open and spoon over the sauce and a few chives.
‘A cheap and delicious mess is furnished in summer to those healthy and happy children educated in what are called the Maiden Hospitals of Edinburgh. Good potatoes, boiled, peeled and roughly broken, are boiled up with sweet milk, and a small proportion of butter.’
From The Cook and Housewife’s Manual by Mrs
Margaret Dods, 1826.
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