I was a sickly lad. “The runt of the litter” my dad would often say. It was true that my three older siblings were much bigger than me, but that seemed reasonable enough given their extra years of growth. But I was half the size of my twin sister and easily the smallest in school. The doctor said it was on account of my asthma. That didn’t make me feel a whole lot better.
I wasn’t small because I didn’t eat. I had the appetite of a horse (ask my mum). But when I was having difficulty breathing, food was hard to swallow.
I needed comforting (and I sure needed to grow). Behold… my mother’s cooking. Even at its most simple, it was like being covered in a warm blanket of love. None more so than this recipe, my most comforting of culinary memories.
- Milk (or a bit of cream)
- One egg per serving
- A big pot
- A little pot
- A potato peeler
- A potato masher
- A timer
- Peel the potatoes and boil for 20 minutes or so in salted water.
- Drain, mash and add butter, milk and, if you like, a bit of cream. Check for seasoning.
- Meanwhile, place an egg into boiling water for precisely 4 minutes (have at room temperature first if possible).
- Pile some mash on a plate and make a well in the center.
- Peel a little shell from the top of the egg and scope out its contents into the well. Season with salt and pepper and serve immediately.
What you should know
For a more detailed mash recipe click here.