In a previous post, I mentioned an old university flatmate whose enjoyment of this classic French recipe, originally developed by Napoleon as something to serve with his brandy, was a source of endless fascination for myself and the rest of us living in that tumbledown hovel.
In the past few days we have been inundated with requests for a recipe for this famous delicacy. I aim to please…
Gourmet Method (If Possible)
1) Peel 2 King Edward potatoes Place in pan of cold water and bring to the boil Boil for 20 minutes
2) Meanwhile, butter 2 slices of granary bread
3) Drain potatoes, add salt and pepper, 15g butter, 2 tbsp milk and 1 tbsp wholegrain mustard. Mash until all lumps are gone.
4) Spread over buttered bread.
5) Sprinkle with freshly grated Parmesan and top with other slice of bread.
Struggling Student Method (If Unavoidable)
1) Open packet of supermarket value freeze-dried mashed potatoes.
2) Place in glass bowl with enough water according to packet instructions (If all glass bowls are unavailable, a similar receptacle will suffice).
3) Cover with cling film (if cling film is unavailable, don’t worry too much about it: the microwave is self-cleaning).
4) Microwave as per instructions.
5) Butter 2 slices of supermarket value bread.
6) Place mash on top of one slice, then add other slice.
8) Eat in 2 bites with a large mug of instant coffee.
Please be assured that my books will not contain such recipes!