Scotty Brand sent us some lovely Kestrel potatoes before Christmas. They are fabulous for using for lots of potato things, boiling, baking or roasting. Mashing is just one of the ways that they can be used really well.
Potatoes are really quite good for us. I read a lot of negativity around root vegetables, and I can never quite understand the reason for it. They are high in folic acid which helps our immune system and our white blood cell production, so for that reason alone, I think they should stay part of a balanced diet to eat well.
With around 93 calories per 100 grams, it is easy to count them into a good meal plan,
I like some plain cooking with potatoes and for this recipe, I kept it very simple indeed.
2 - 3Chillies or PeppersChoose brightly coloured options and chop finely
Simply boil potatoes in a pan for 15 - 20 minutes until soft.
Drain potatoes and begin to mash. After a minute, add the butter and mash a few more times. Then add the milk to finish mashing your potatoes into a thick creamy consistency. I add my milk a tablespoon at a time, just in case. Too much milk will also spoil the consistency of the potatoes.
Serve and top with chopped chillies or peppers (or both)
We received our package of potatoes from Scotty Brand just before we headed up to the top of Scotland with our caravan. Sending a pack by way of my brother and his wife, I took 3 bags of their lovely potatoes with us. We had a couple of baked potato meals, that I didn’t manage to get pictures of before my 3 strapping lads tucked into them.
On the days I made slow cooked soup and meatball casserole, I was much quicker off the mark. For casseroles and soups, I rarely measure out ingredients unless it is to add spices and strong flavours. At home, my slow cooker is a huge 6.5L pot, and there is always some left over to freeze for another day, but the pot for caravan cooking is 3L and makes just enough to feed the family for one meal.
For slow cooked meatball casserole done where space is limited.
2kg potatoes, peeled and sliced
couple of carrots, sliced
teaspoon of ginger paste
few cumin seeds
2 x stock cubes
I would usually pan fry the meatballs and onions, but being short of space in the van, I just threw them in the pot with the potatoes, carrots, ginger paste, cumin seeds and clove of garlic. Sprinkle in the stock cubes with a dash of salt and pepper.
Add enough boiling water to read almost up to the top of your ingredients, turn the slow cooker on, 4 hours on high, or 8 hours on slow.
I had no cornflour with me, so some gravy granules it had to be for a thickener, a little more salt and pepper to taste, and then it was simply served up to hungry children.
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