Baked Potato Mash
The perfect accompaniment to roasts, grilled meats, fried chicken, meatloaf and a variety of main dishes. This flavourful version elevates the humble mashed potato to this spectacular soft and creamy version with a crunchy topping.
Peel and cube the potatoes, then wash them to get rid of any excess starch. Put them in a pan, cover them with water and add a touch of salt. Bring to a boil and simmer on medium heat until the potatoes are tender. Drain them and let them sit in the colander after draining for 5 minutes so they steam properly. Do not let them get cold, they need to be mashed while still very warm.
While the potatoes are boiling, heat 1 tbsp of the butter in a pan and add the chopped onions, stir them until softened then add the garlic and fresh chillies. Mix for a few seconds and turn off the heat.
Turn the potato cubes into a large bowl and add the remaining butter, some salt and pepper to taste. Then add the onion-garlic mixture and chilli flakes. Heat the milk and then add it all into the warm potatoes and mash. Finally add the chopped fresh herbs and lemon juice. Give everything a quick mix with a whisk to combine. Do not over mix as this will make the potatoes gluey. Taste and adjust seasoning if needed.
Grease an oven-proof pan with a little butter and put the mashed potatoes into it. Sprinkle the top with the grated cheese and breadcrumbs. Bake in a 200 C preheated oven for about 15-20 minutes or until the crumbs are golden and crispy.
Remove and sprinkle the reserved greens from the spring onions as a garnish.