For each variation listed, add the indicated ingredients to the potato purée mixture. Proportions are for about 2V2-3 lb (1.1-1.4 kg) purée.
1. 2 oz (60 g) grated parmesan cheese
2. 8 oz (225 g) minced onion, sautéed in butter
4 oz (100 g) mushrooms, chopped and sautéed in butter
4. 8 oz (225 g) bacon, diced and cooked crisp
1 green pepper, chopped and sautéed in butter or bacon fat
Scoop out the pulp completely and discard the skins. Mash the pulp with a kitchen fork or break it up with the paddle of a mixer. Omit the melted butter and cream or milk. Instead, mix in 7 oz (200 g) soft butter. Season. Form into small cakes and pan-fry in clarified butter until golden brown on both sides.
Continue reading here: Oven Roast Potatoes
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