This recipe always evokes fond family memories for me. My dad has always taken great pride in cooking the best steak I’ve ever tasted – so good, in fact, that’s literally all he serves ... just steak, on a plate! So when Dad says he’s ‘cooking dinner’, I’ll often whip up a batch of this mash. I love the way the soft pillowy potato soaks up all the delicious juices. Make no mistake, this mash is the ultimate indulgence – rich, silky and ever so creamy. It also makes the best topping for a shepherd’s pie. Use the rich brisket ragù recipe as the base (see page 105).
Serves 4
+ vegetarian
+ quick fix
Ingredients
Fine salt
Milk
Pouring cream
Method
This recipe can be found on page 118 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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