Pommes biarritz

Yield: 1 servings

Measure Ingredient
1 pounds Old potatoes
1 Egg
1 ounce Butter
4 fluid ounce Double cream
Nutmeg
Salt and pepper
1 ounce Red pepper; finely diced
1 ounce Green pepper; finely diced
2 ounces Cooked ham; finely diced

Wash, peel and re-wash the potatoes , cut to an even size. Place in a pan of cold salted water, season from a great height, bring to the boil and cook gently.

Drain off water, place lid on the saucepan and return to a low heat to dry out the potatoes. Pass through a medium sieve or use a potato masher until pureed. Add butter and 2½ floz cream, pinch of freshly grated nutmeg, salt and pepper to taste.

Add diced peppers and ham and mix well. Place in a serving bowl, topped with chopped fresh herbs and pour remaining cream around the side of the bowl.

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