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These potatoes are a perfect marriage together flavor-wise ~ Its a beautiful thing ~

Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick
***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices
-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste

METHOD

To prevent sticking together

Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

Is there a potato-growing country in the world where people don’t make mashed potatoes? I doubt it. Here is one version. I have been making mashed potatoes since I learned to cook and have never used a recipe, but this recipe gives a good idea of the approximate proportions of the ingredients.

Mashed potatoes are served with many Icelandic dishes. I like it best with sausages, stews and goulash, and occasionally with roast lamb. Its also good with fried liver sausage.

1 1/2 kg potatoes
1/2 l milk
1 tbs butter (approx.)
1/2 tsp salt
15 g sugar (approx.)

Cook the potatoes, peel and mash well. Add some milk and stir well. Continue adding milk until the desired consistency is reached (should be fairly thick, but not runny). Add the butter, sugar and salt to taste. Warm up, but do not boil.

Notes:
-Add a pinch of ground nutmeg as well as salt and sugar.
-For really light, lumpless and fluffy mashed potatoes, whip them, but not for long or they can become gummy.

A little etymology: The popular Icelandic name for mashed potatoes is kartöflumús. Mús means “mouse”, which some little kids think is very funny, but it’s actually an Icelanic spelling of the French word mousse.

Phew!  Ive finally managed to get my Dish of the Month made, half way through the month.  I had four Goosenargh duck legs from Farmison in the freezer so adapted Nigel Slaters recipe from The Kitchen Dairies, 30 October.  

The duck is marinated in brown sugar, vinegar, crushed juniper berries and sloe or damson gin.  I didnt have any sloe or damson gin, but I did have some gin and some blackberry cordial that I had made the day before, so I added half and half gin and blackberry cordial.  It seems to have worked well.  

As I had duck legs rather than breast, as in the original recipe,  I decided to follow the technique used by Tom Kerridge in his TV series Proper Pub Food, this involved cooking the duck legs on a tray over a roasting tin (I used my grill pan) at 200C for 25 minutes, then you drain off the fat and reduce the heat to 120C and cook until tender (1 1/2 hrs for a whole duck, about 40 minutes for the legs). 

I only made a little change to the  Duck Fat Potato recipe,  using less fat, just what I gathered from the pan when roasting the duck legs, which I brushed over the potatoes and then baked in a dish in the oven.

I also put the remaining marinade in a pan and reduced it to create some sauce for the duck legs. I served the duck and potatoes with spinach and tomatoes cooked together with...a little bit more duck fat.

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