Chefs and cooks have made so many dishes out of potato, its a staple in the colder countries, especially in Europe. Mash, deep fried skins and the most popular in the world, the French fry! However I'm willing to bet you won't find anything like this recipe anywhere, its one of the best dishes one could create out of potato. I'm sure you'll love it, enjoy!



Ingredients:
8 Potatoes, medium size
6-tbsp. Garlic, minced
1-tbsp. Oregano, dried
1-tbsp. Parsley, dried
3-tbsp. Butter
3-tbsp. Heavy cream
1-tsp. Salt
1-tsp. Pepper

PROCEDURE:
1. This is the fastest way of cooking potatoes; Use a pressure cooker large enough to fit all potatoes, fill in 2 cups of water and 1-tbsp. salt, close the lid, turn up the heat, once the pressure starts building, turn down the heat to minimum, as soon as the whistle goes, turn off the heat and leave the cooker for 15-mins. Open the lid once most of the pressure has released, pierce the potato with a long wooden skewer, it should go through without much resistance, its ready. Take them out of the cooker and keep aside.
2. While the potatoes are cooking, mix together the oregano, parsley, salt and pepper in a bowl and keep aside.
3. Cut 6 potatoes in half, lengthwise, scoop out about a tablespoon of the potato flesh from all and keep in a bowl, peel the other 2 remaining potatoes and keep in the same bowl. Now use a masher or fork and mash the potatoes, you want to keep this chunky not smooth, as you’re mashing add the butter and heavy cream mixing well to incorporate, the heat from the potatoes will help speed up the process, now add the dry ingredients and mix well.
4. Taste the mix, adjust seasoning, add more butter, cream or any of the other ingredients, till its tasty. Now spoon the mix into the potato cups until all are filled and heaped over the top.
5. You can make these a day or two before and refrigerate, before serving, put a quarter teaspoon of butter on each, and bake them in a preheated oven for 10-mins or salamander for 5-mins until the top has browned. Tip – Put these in the oven with the chicken for the last 10-minutes of browning, see Easter special 01.
6. Alternate cooking method – Pierce the potatoes with a fork on the top, baste with oil, sprinkle generous amount of sea salt on top of each, bake in a preheated oven at 360F for 1-hour, until skin is crisp and potato flesh has cooked.