A seasonal recipe from Sophie Grigson’s ” Feasts for a Fiver”.
Ingredients
- 1 kg floury main crop potatoes
- 2 large handfuls wild garlic leaves rinsed, dried and finely shredded
- 45 g butter
- 150-300 ml hot milk
- sea salt
Servings:
Instructions
- Bake the potatoes or cook them in the microwave. If you do boil them , cook in their skins so they don't absorb too much water.
- When the potatoes are done scoop out the flesh ( or skin them if boiled) into a saucepan. Add half the butter, season with salt and then mash over a moderate heat, gradually adding enough hot milk to give preferred consistency.
- Melt the remaining butter in a frying pan over a moderate heat and saute the wild garlic very briefly until wilted. Stir into the steaming hot mash. Check seasoning and serve.
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