4 portly Yukon Gold Spuds
about 4 oz of aged Irish White Cheddar that I shredded
1/2 tsp white pepper
a tad more than half a pint of table cream
1/4 tsp of Allspice
Boil the spuds till nearly done, slip the skins. Put taters into a bowl and slowing add the cream while beating with mixer. then add cheese, white pepper and Allspice and mix to thoroughly incorporate. I then put the bowl on top of a pan with a couple inches of water in it to make a double boiler, cover and set temp so water in the pan is at strong simmer on a back burner. I left them like that for the better part of an hour whilst I did other things. The double boiler will prevent the spuds from burning. Plated with a pat of butter on top. They tasted like the ones you get as a side in a high dollar eatery. Not a low fat thing so if you're watching the fat content better pass on this one.
While I thought the steak and lobster would be the hit, everyone couldn't get enough of the spuds. That said, all plates came back to the kitchen empty.
