Yorkshire Potato Puffs

A great British dish to serve with a Sunday roast, to compliment the roast potatoes. The herby filling makes a delicious addition to the meal.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 10  ounces floury potatoes, peeled and diced
• 1⁄2 cup  whole milk
• 2  ounces butter
• 1  teaspoon parsley, chopped
• 1  teaspoon tarragon, chopped
•  salt
•  pepper
• 3  ounces plain flour
• 1  egg, beaten
• 1⁄2 cup milk
• 2  tablespoons  oil

Directions

1. Cook the potatoes in boiling water till soft.
2. Mash the potatoes with the milk and butter, stir in the chopped herbs. Season with the salt and pepper.
3. Make a batter with the flour, egg, and milk.
4. Pre heat oven to 200c.
5. Use six individual ramekin dishes, and add one and a half teaspoons of oil in each. Place in hot oven for a few minutes till oil is hot.
6. Put about 4 tsp of batter in each ramekin and follow with a heaped tablespoon of mashed potato, speed is all important here. Now top off each ramekin with the remaining batter and place in the oven.
7. Cook for 20 mins till golden brown.
8. Ease the puddings from the dishes and serve.