it was very good, everyone loved it. i just used one large potatoes will make more next time.
this time i added pangrilled scallop and also a flamed belly pork. the same belly pork i did for the buddha jump over the walk, braised in the stock 2hrs so very tender..then added seasalt, black pepper, olive oil adn drizzle with honey, then flamed. superb!
i didn’t add milk & heavy cream. i just had gourmet butter, chopped garlic, olive oil, salt & ground black pepper.
i served the mash with flamed red wine slow braised belly pork and kale.
the flamed red wine slow braised red wine belly pork was just exquisite=perfect texture (braised 4hrs in 130degC oven) and wonderful flavours (red wine, strawberry jam, mustard, mirin, and scallions, red onions, garlic).
so a very simple preparation and a wonderfully satisfying outcome-
- just one large potato, boil 10mins till soft, remove skin, cut in small cubes.
- add 1tbsp gourmet butter, 1 tbsp olive oil, 3 cloves chopped garlic, 1/3tsp salt and black pepper
i just need to make more next time.