Cook the potatoes very gently in the milk until soft. Put the potatoes through a sieve and add the salt and butter and enough of the milk to make a smooth purée. Put into an ovenproof dish.
Pound the macaroons into crumbs and sprinkle over the purée. Put into a hot oven
‘To test flouriness in potatoes: mix 11 parts water with 1 part salt, add the potatoes. Waxy ones will float, floury ones will sink.’
Old household hint.
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