Author Jean Morrison
Creamy Mashed Potatoes With Spring Onions
I came across this version of mashed potato when I had dinner one evening at the Rose Hotel here in Bunbury. The Rose is a very stately, old hotel with high ceilings and beautifully painted ceiling roses. The building has a delightful ambience and is well worth patronizing if you visit Bunbury.
Cooking time: 20 minutes
Quantity: Serves 4 - 6
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900 gm of potatoes, peeled and chopped
2 teaspoons butter
2 spring onions, finely sliced
3 tablespoons full cream milk
Salt and pepper to taste
Cover potatoes with cold water in a saucepan. Cook over medium heat until tender. Drain well.
Add butter and milk and mash till lovely and creamy. Add more milk if necessary. Add spring onions, salt and pepper and mash until well combined.
Serves 4 - 6 depending on how much you like potato. In the Morrison family we absolutely love potatoes so we easily devour it between four of us.
We serve this "unhealthy" version on weekends as a treat or if we have visitors. Other times we omit the butter and we use skimmed milk instead of full cream milk. It doesn't taste as creamy and rich but we must look after our hearts a little. Only have unhealthy foods in limited amounts.
There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.
Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk. Nowadays we have the option of using "milks" that are non-dairy such as soya, rice and oat milks. Skim milk contains only half the calories of full fat milk but is nutritionally much the same. Milk is an important source of calcium and phosphorous. It also contains reasonable amounts of zinc and the B vitamins. Cream has a very high fat content varying from 12% to 55% depending on the variety. Consequently it should be eaten sparingly.
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