Autumn Mashed Potatoes
INGREDIENTS
1 kg starchy potatoes
boiling salted water
1 tsp salt
½ tsp white pepper
about 1/4 cup walnut oil
milk
1 onion, peeled and finely sliced
½ cup walnuts
boiling salted water
1 tsp salt
½ tsp white pepper
about 1/4 cup walnut oil
milk
Garnish
4 rashers streaky bacon, finely sliced1 onion, peeled and finely sliced
½ cup walnuts
Walnut oil takes favourite mashed potatoes to a new level of taste.
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METHOD
1. Peel the potatoes and place into cold water. Cut potatoes if necessary to even out the sizes so they cook evenly. Bring to the boil and then simmer for 15 minutes or until the potatoes are tender when tested with a skewer or knife.
2. Drain and mash well. Season with salt and pepper. Using a fork whip in the walnut oil and sufficient milk to make smooth mashed potatoes.
3. Cook the bacon and onion in a dash of oil until well browned. If the bacon has a little fat on it, do not add any more oil to the pan. Stir in 1/2 cup of walnuts.
4. Serve the potatoes from a large serving bowl garnished with the bacon and onions and a pouring of walnut oil on top.
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