Borlotti and potato puree

Vanessa Lewis

Ingredients

1 kg	Agria potato (Main)
1 can	Borlotti beans, 400g, drained (Main)
50 g	Butter
½ cup	Cream

Directions

1. Place the potatoes in a saucepan and cover with cold salted water, bring to the boil and simmer until just tender.
2. Drain and pass the potatoes, along with the beans, through a potato ricer or sieve.
3. Combine the butter and cream in a small saucepan and gently heat.
4. Return the potato and bean mix to the heat and add the cream mixture, stirring until the mixture is smooth and free of lumps.
5. Season with flaked salt and freshly ground pepper to taste.

Try this with Simon's

Feijoa stuffed chicken thighs with a feijoa, chill and lime salad