Excellent in case of zombie epidemic, nuclear apocalypse, or global warming catastrophe. Admittedly it does need some fresh ingredients, but in case of any of the above scenarios (and only in the case of the above scenarios), I authorise you to use that which they call “Smash” (instant mashed potato) and dried onions. At this point, however, I disclaim any responsibility for the resultant taste as I don’t imagine it would be the nicest of concoctions. Probably beats brains, mind you.
To my mind, potatoes and onions, in spite of their fresh quality, are so useful and long-living that they merit the moniker of “store-cupboard” or, at the very least “staples”, from whence the appellation of this recipe. (For the sarcastic, yes butter is fresh – so substitute oil. Don’t tell me milk is fresh, however, as I’m in the land of UHT.) It may taste suspiciously like mashed-potato (which can only be a good thing), and may also vary depending on which type of potato you use, but as this is the nuclear apocalypse let’s not be too fussy. The French know what they’re talking about when they call apples “pommes” and potatoes “pommes de terre” as the two share the qualities of being good for you in that they contain minerals, both have skins which you can peel off if you’re being fussy, and both are (to my mind and at this current moment in time) completely interchangeable amongst themselves as to variety for cooking. Bramley? Meh, Granny Smith will do. Maris Piper? I don’t even know why potatoes have names…
Anyway, without further ado, the recipe. It’s really cheap (definitely under £1 if not less than 50p depending on where you buy your veg), great served warm, and quite filling, so perfect for the enduring wintry weather… and not so perfect if you’re off sunning yourself in Spain or Australia. Just sayin’ 😉
3 medium onions
4 medium potatoes (I used red skin ones because they were on offer at Lidl. Use whatever you want.)
1 litre vegetable stock
1 heaped tsp dried parsley / mixed salad herbs
Splash of milk to serve
- Dice the potatoes and onions.
- Let the butter melt in a big pot then stir the onions around to cook them for 4-5 minutes.
- Add the potatoes and cover with a lid. Turn the heat down to medium-low and leave for 10 minutes, shaking occasionally to stop them sticking to the bottom of the pan.
- Add the vegetable stock and herbs and simmer for 10 minutes until the potatoes have gone slightly soft.
- Blitz with a hand-blender.
- Stir in a little milk when you’re ready to serve and enjoy with crusty bread.