Bake the cleaned potatoes and when cool, scrape out the centres. Put through a sieve and put the potato into a pan with the butter, egg yolks, seasoning and nutmeg.
When smooth and white, add the whipped cream. The purée can now be served or put into a pastry case.
‘If angels ever ate mashed potatoes they would call on Pellew’s chef to prepare them.’
Hornblower and the Hotspurby C. S. Forester, 1962.
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