INGREDIENTS


1kg/2.2lbs Maris Piper Potatoes, peeled and cut into even chunks

85g/3oz butter

110ml/4fl oz milk

85g/3oz chorizo, minced

170g/6oz Brussels sprouts, finely sliced

METHOD


Serves 8 

  1. Boil the potatoes in salted water for 20mins.
  2. Heat a frying pan and cook off the chorizo for 5mins until cooked through and quite crisp, add the Brussels sprouts and cook slightly. Drain through a sieve.
  3. Drain the potatoes and return to the pan. Mash the potatoes until smooth, push to one side.
  4. Add the butter and milk. Gently heat together until the butter is melted and slowly stir in the potato.  Fold through the chorizo and Brussels sprouts.  Cook over a low heat for 5mins.

 

Think Ahead & Helpful Hints

  • Always make sure you add warm butter and warm milk to the potato as it makes a lighter, whiter, fluffier mash.
  • Always mash the potatoes whilst hot otherwise the starch begins to set in the potato and it makes them more difficult to mash.
  • Do not overboil the potatoes as they’ll become too water-logged and result in a sloppy textured mash.
  • You could make the mash the day before. Remove from the fridge and allow to come to room temperature.  Place in a tray lined with baking parchment and cover with foil.  Reheat at 180c/350f/GM4/Baking oven of Aga for 20-25mins or until piping hot.