02 June 2007

Twice Baked Mash

Feeds about 4, depending on what you have it with
Prep Time: 20 minutes
Cook Time: 15 minutes

Twice Baked Mash
450g lightly mashed potatoes
4 Spring onions, shredded
50g strong Cheddar, grated finely
3 Tbs milk
25g butter
salt and black pepper
Grated nutmeg to taste
2 medium eggs

1. Preheat the oven to 220°C and butter the Yorkie tin.
2. Mix the mash, spring onion and cheese in a bowl.
3. Warm the milk and butter with salt, pepper and nutmeg. Bring just below the boil, then beat milk into the mash. Now beat in the egg yolks.
4. Whisk egg whites until peaking. Add just enough to the mash to loosen up, then fold in as gently as possible.
5. Spoon the mash into the Yorkie tins and bake for 15 minutes until golden brown and well risen.

You won’t want to pulverize the potatoes when mashing. These come out very light and fluffy because of the egg whites. You can also brown off some bacon and add to the mash, and finish with soured cream. If you don’t have a Yorkshire pudding tin, you can always use a muffin or bun tin.