The Potato Year by Lucy Madden

Author:Lucy Madden [Madden, Lucy]
Language: eng
Format: epub
Tags: Specific Ingredients, Vegetables, Cooking, Irish, Regional & Ethnic
ISBN: 9781781173107
Google: U3gMrgEACAAJ
Publisher: Mercier Press
Published: 2015-02-27T21:10:49+00:00

Salt Bloom Potatoes with Garlic and Mascarpone Sauce

Mascarpone is an Italian cream cheese that is now widely available. Cooked correctly, these potatoes take on a whitish bloom.

1½lb (700g) new potatoes

2 fat cloves garlic, very thinly sliced

1½oz (40g) butter

6oz (175g) mascarpone cheese

Freshly ground black pepper

Sea salt

Chives, chopped

Put the garlic into cold water and bring to the boil. Drain at once then refresh in cold water.

Drain again, then cook the garlic gently in the butter, taking care it doesn’t burn. Add the mascarpone with 2–3 tablespoons of water, stirring all the time to make a smooth sauce. Add pepper but no salt.

Clean the potatoes and put them in a wide pan with a covering of water and a generous helping of sea salt. Cook until they are barely tender, then add extra salt and boil rapidly until the water evaporates.

Split the potatoes open and spoon over the sauce and a few chives.

‘A cheap and delicious mess is furnished in summer to those healthy and happy children educated in what are called the Maiden Hospitals of Edinburgh. Good potatoes, boiled, peeled and roughly broken, are boiled up with sweet milk, and a small proportion of butter.’

From The Cook and Housewife’s Manual by Mrs Margaret Dods, 1826.

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