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Ingredientes
- 1 lb Desiree or possibly King Edward potatoes
- 2 x Fat cloves garlic, peeled and halved lengthways
- 1 ounce Butter
- 8 ounce Lancashire cheese, grated Salt and freshly milled black pepper
Direcciones
- 1 Place the garlic in a small saucepan with the butter, then leave it on a gentle heat to heat and infuse for 30 min. Thinly pare and throw away the potato skins and cut into even-sized chunks, or possibly cut any large potatoes into quarters and small ones into halves.
- 2 Place the potatoes in a steamer, then pour boiling water into the saucepan. Fit the steamer over, sprinkle with 1 dsp of salt, put a lid on and let them steam for 20-25 mins, till tender in the centre when tested with a skewer.
- 3 Remove them, transfer to a large bowl (preferably hot) and cover with a cloth to absorb some of the steam. Set an electric hand whisk to slow speed and begin to break up the potatoes, then add in butter and garlic, some black pepper and a handful of grated cheese.
- 4 Switch the speed to high and continue adding the cheese, a handful at a time. As you whisk the cheese in the potatoes will turn translucent/soft and glossy and, as you lift the whisk, it will form stiff, glossy peaks.
- 5 When all the cheese is in, serve very quickly.
- Note: As the cheesegoes in, the mix becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually. Also, if you want to keep it hot, place the bowl over a pan of simmering water, but do not leave it too long.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 2 servings | |
| Calories 258 | |
| Calories from Fat 103 | 40% |
| Total Fat 11.72g | 15% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 95mg | 4% |
| Potassium 926mg | 26% |
| Total Carbs 35.64g | 10% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.62g | 2% |
| Protein 3.93g | 6% |
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