MASHED POTATO SIEVE RECIPES

Steps:

• Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat.
• Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again.
• Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel.
• Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer). This will help coat the starch particles and keep them fluffy.
• Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot.

Steps:

• If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
• Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
• Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
• Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.