3 large waxy potatoes
2 spring onions
10 fl oz (300 ml) single or soured cream
2 tbsp coarsely chopped chives
salt and freshly ground black pepper
2 spring onions
10 fl oz (300 ml) single or soured cream
2 tbsp coarsely chopped chives
salt and freshly ground black pepper
method
1. Peel the potatoes, cut them into small pieces and place in a saucepan with 18 fl oz (500 ml) water and 1/2 tsp salt.
2. Bring to the boil, cover and simmer over a very low heat for 15 - 20 minutes or until the potatoes are tender and have absorbed all the water.
3. Use a fork to break up the potatoes into very small pieces. Leave to cool but do not chill. Pour the cream over the potatoes.
4. Remove the outer layer of the spring onions and slice the bulbs into thin rings. Add to the potatoes and cream together with plenty of freshly ground black pepper and a little more salt to taste.
5. Mix well. Transfer to a serving bowl, sprinkle with the chives and serve.
2. Bring to the boil, cover and simmer over a very low heat for 15 - 20 minutes or until the potatoes are tender and have absorbed all the water.
3. Use a fork to break up the potatoes into very small pieces. Leave to cool but do not chill. Pour the cream over the potatoes.
4. Remove the outer layer of the spring onions and slice the bulbs into thin rings. Add to the potatoes and cream together with plenty of freshly ground black pepper and a little more salt to taste.
5. Mix well. Transfer to a serving bowl, sprinkle with the chives and serve.
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