Ingredients
- 1kg Vivaldi potatoes, peeled, halved
- 50g unsalted butter
- 100g vacuum-packed chestnuts (from gourmet food shops)
- 4 rashers streaky bacon, sliced
- 3 rosemary sprigs, leaves picked
- Pinch of freshly grated nutmeg
- 50ml double cream (optional)
- Roast or barbecue chicken and gravy, to serve
Directions
- Place potatoes in a large saucepan of cold salted water over high heat. Bring to the boil and cook for 15-20 minutes until tender. Drain in a colander and set aside for 5 minutes to dry.
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Melt the butter in a deep frypan over medium heat. Add chestnuts and bacon, and cook, stirring and gently breaking up chestnuts, for 3 minutes, then add the rosemary and cook, stirring, for a further 2 minutes or until bacon is crisp. Set aside
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Return potatoes to original pan and mash using a potato masher. Season. Add the nutmeg and stir in the cream, if using, then stir through half the bacon mixture. Top potato with remaining bacon mixture and serve with roast chicken
Serving size: 4
Recipe courtesy of delicious.com.au