St Patricks Day calls for a little Irish twist I think. What could be more Irish than potatoes? I used to be a slightly confused and misinformed queen and when I heard the phrase “potato famine” for some reason I was stuck on the idea that this meant that there were no potatoes. In hindsight, of course, this makes no sense! Anywho, apologies to my Irish kinfolk. No offence intended. I hope I make it up to you with this one.

Classic mashed potato can easily be made using your CombiSteam. Just peel and chop your spuds. Place them onto a tray and Steam them at 100°C until nice and tender. Remove and mash as normal with plenty of butter, milk/cream and salt and pepper. I often do this in my own palace kitchen and while I’m mashing the cooked spuds I add the rest of my quick cook steamed veggies (think frozen peas, corn kernels and beans) into the CombiSteam. Then as soon as the mash is done so are my other veggies. Steam all the way! It’s a simple way to get your veg ready to serve with some steak, sausages or schnitzel in the cooler months.

This Irish twist on mash also incorporates leek, cabbage and a bit of bacon. It’s delicious and makes a nice change from the normal, plus it also gets that all important veggie count up!

If you would like to be inspired by a previous Irish offering check out me Guinness Pie here.

Let’s get on with the spuds and stop all da fiddlin’ about as my Irish mates might say!

Serves 6 (as a side)
Ingredients:

1kg mashing vareity potatoes
1 tbs olive oil
1 clove garlic (crushed)
½ leek (finely sliced)
¼ green cabbage (finely sliced)
200g middle bacon (diced) - optional
½ cup full cream milk
50g butter (+ extra for serving)
sea salt flakes
black pepper
¼ tsp ground nutmeg
¼ cup freshly chopped Italian parsley leaves

Method:

1. Peel and chop the potatoes into 3cm chunks. Place onto a steamer tray. Add the tray to your CombiSteam. Select Steam. Set temperature to 100°C/100%. Cook for 25 minutes or until very tender.

2. Meanwhile heat a large frying pan over medium high heat. When hot, add the bacon (if using) and cook, stirring once in a while until some parts are crispy and browned. If the pan is a bit dry, add the olive oil, but omit if there is enough fat from the bacon). Add the garlic and leek. Continue to cook, stirring regularly until the leek is softened but not browned. Add the cabbage with a good pinch of salt flakes and pepper and cook, while stirring, until wilted and tender. Turn off the heat and leave to one side.

3. Use a potato masher to mash the potatoes. Add 1/2 tsp salt flakes and a pinch of pepper.

4. Using a wooden spoon mix the butter and milk into the potatoes. When creamy add the cabbage mixture and the parsley and stir through. Taste and add more salt or pepper if you like.

5. Serve hot with some extra butter (if desired) and sprinkled with black pepper.

Get this one into your tummies quick smart and happy St Paddy’s Day all.

Yours in the kitchen,

The CSQ. x