Subj : St. Anselm 05
To   : All
From : Dave Drum
Date : Tue Apr 20 2021 23:05:46

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Anselm's Pan-Fried Mashed Potatoes
 Categories: Potatoes, Herbs, Vegetables
      Yield: 6 servings
 
  2 1/2 lb Bintje potatoes; peeled
        pn Fresh rosemary
      1    Scallion; chopped
    1/2 ts Garlic; minced
      2 tb Extra-virgin olive oil
    1/4 lb Butter
    1/2 oz Rendered bacon or duck fat
    1/2 ts White truffle oil
           Handful of chopped parsley
 
  Cut the potatoes into even pieces or slices, and rinse
  under cold water. Boil potatoes in a pot of water until
  fork-tender, and drain. Return potatoes to the pot, and
  dry over low heat for a couple of minutes.
  
  Fold in the rosemary, scallion, garlic, olive oil, and
  butter; season with salt and pepper; and mash the
  potatoes, then cool to room temperature. In a small
  non-stick skillet, add the bacon or duck fat.
  
  Add the mashed potatoes almost to the lip of the pan,
  and press down gently with your hand to form a pancake
  of sorts. Cook over medium-high heat until a crust forms
  on the bottom, about 5 to 10 minutes.
  
  Flip the potatoes in a pan or invert onto a plate and
  slide them back into the pan to cook the other side
  until a crust forms. Plate the potatoes, and sprinkle
  with truffle oil and parsley.
  
  Serves 4.
  
  Adapted from St. Anselm.
  
  RECIPE FROM: https://nymag.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No one in Cornwall knows what the hell a Cornish Game Hen is.

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