Creamed Potato

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Make creamed potato that looks appetizing and serve with any recipe that has a good gravy or sauce. Because of the egg added, this mixture browns well and makes an ideal topping for meat or fish dishes.

Ingredients

  • 675 g/ lb potatoes
  • 50 g/2 oz butter
  • salt and freshly milled pepper
  • 1 egg yolk
  • about 1.5 dl/¼ pint hot milk

    Method

    Scrub and peel the potatoes and cut up any large ones. Place in cold salted water and bring to the boil. Simmer for 15–20 minutes or until tender. Drain well and return to the pan for a few minutes to dry over the heat.

    Press the potatoes through a sieve into a warm bowl. Add half the butter, a good seasoning of salt and pepper, the egg yolk and half the hot milk. Beat well with a wooden spoon, adding more milk as required to make a smooth creamy consistency.

    Pile the potato mixture into a shallow serving dish, ‘drizzle’ over the remaining butter, melted, and put under a hot grill until crispy and brown.