Homely Cottage Pie

I made a Cottage Pie tonight - the filling was all right, but the real reason I make Cottage Pie, and the reason everyone eats it, is because of my mashed potatoes. Being Irish, I love potatoes in any form, but I spent years perfecting my mash.
I use big old baking potatoes that stay white when you cook them. I peel, cut and quarter them and drop them into boiling water in a big pan. Keep them boiling until they just starting to break up. Strain the potatoes but don’t pour out all of the water. Leave enough to cover the bottom of the pan, and start mashing the potatoes into this. It makes them beautifully light.
When they are mashed and lump free, add two tablespoons of cream (yes, I said cream! All right, you can use Lite Cream if you must) and mash this well in. Add a pinch of salt and serve. Or pile on top of a cottage pie.

1 Comment(s)

Comments RSS TrackBack Identifier URI

Leave a comment

You must be logged in to post a comment.