2. Heat the cream in a saucepan
and simmer until reduced by half.
3. Heat the olive oil in a non-stick
pan. Add the potato and cream
and stir with a wooden spoon.
Once the cream has been absorbed
into the potato, fold in the butter
cubes. Continue to fold until the
butter has melted, then fold in the
spring onions. Season to taste with
salt and white pepper. Serve hot
with the Asian seasonings, as an
accompaniment to roast or grilled
chicken, fish or meat.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.