Created by Jenny
Sunday, 06 January 2008
Description
These creamed potatoes are incorporated into a mini Yorkshire pudding.
Ingredients
- 10 ounces potatoes
- creamy milk and butter for mashing
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh tarragon
- 2/3 cup all purpose flour
- 1 egg
- about ½ cup milk
- oil or sunflower margarine, for baking
- salt and freshly ground black pepper
Methods/steps
- Boil the potatoes until tender and mash with a little milk and butter. Stir in the chopped parsley and tarragon, and seaon with salt and pepper. Preheat the oven to 400ºF.
- Process the flour, egg, milk, and a pinch of salt in a food processor or blender to make a smooth batter.
- Places about ½ teaspoon oil or a small pat of sunflower margarine in each of six ramekins and place in the oven on a baking sheet for 2-3 minutes, until the oil is very hot.
- Working quickly, pour a small amount of batter (about 4 teaspoons) into each ramekin.
- Add a heaping tablespoon of mashed potatoes, and then pour an equal amount of the remaining batter into each dish.
- Place in oven and bake for 15-20 minutes until the puddings are puffy and golden brown.
- Using a thin spatula, carefully ease the puddings out of the large ramekins, and arrange on a large serving dish.
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Created by Jenny