Yield: 1 servings
|1 pounds||Old potatoes|
|4 fluid ounce||Double cream|
|\N \N||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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.