There are two things I loathe about cooking. The first one is cleaning up afterwards – fortunately I have a dishwasher, which does most of the work, leaving me with just the crystal glasses (when or if I use them), the cast iron pots and pans, the chicken brick to wash and the stove and kitchen top to clean.
The second is peeling potatoes. Especially when the potatoes are of mediocre quality.
The potatoes in this photo may look fine. I bought them last Friday at our local supermarket. Their skin is nice and shiny and they are firm to the touch. They don’t show any signs of rot or other flaws. However, when I started peeling them, big black bruises showed up under skin. And they weren’t just some superficial bruises. No, they were deep and omnipresent. I ended up cutting half of the flesh away on three potatoes and throwing out two. What a waste!
They are fast cooking potatoes containing a lot of starch, making them perfect to make a ‘purée' or mash. The mash, after I was finished with it, adding warm milk, a generous slice of Irish butter (“… the Kerrygold butter that’s so full of cream – remember this song from the TV commercial from the seventies?) and a dash of freshly grated nutmeg was creamy and spicy. The perfect topping for my ‘tranche Napolitaine’, which btw has nothing to do with ice cream!