Mashed Potato

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Ingredients

Serves 4 increase ingredients again per person

2.5Kg Potatoes
1 Carrot
8 Chicken Wings
1 Stick Celery
4 Bay Leaves
1 Bottle Dry White Wine
1 Onion
8 Cloves Garlic
2 oz Butter
2 oz Single Cream
Salt and Black Pepper

Method

The first part of this recipe is to make some chicken stock which can be done in advance. If you have a roast chicken carcass use that instead of buying the chicken wings, if not first season and roast the chicken wings until cooked well as you really want a good caramelised crispy skin. Fill a big pot of water and bring to the boil. Add the wings, diced carrot, diced onion, bay leaves, chopped celery and half the garlic, add a pinch of salt and boil until the liquid has reduced to about 1 third, strain and save this liquid. You can usually get a second batch of stock by boiling up the bones and veg again, not as good as the first but still head and shoulders above any stock cube! Now dice the potatoes to about roughly 1 inch cubes. Put them in a large pan with the rest of the garlic and add the stock and cover with white wine, add a pinch of salt and bring to the boil. You now boil off most of the liquid until the potatoes are cooked and you have about 1 inch of liquid left at the bottom of the pan. You may need to top the liquid up with a little water or wine to get the potatoes cooked through. Check then with a pointed knife. Finally mash the potatoes with the remaining liquid and add the butter and the cream. Depending on the desired consistency the cream may not be required. Season with a little Black pepper and freshly grated nutmeg to serve if you wish. You can of course add other root vegetables to make a mixed mash, sweet potatoes, carrots, swede and turnips all work very well. I make this so often that I have had to start making my own wine for it. Leftover mash can also be used as a great thickener or body for a curry.

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