Potato is used in a traditional Irish stuffing which can be used to stuff pork. We use thyme but you can also use sage.
Serves 1 pork steak
12 oz (340g) potatoes, peeled (use floury potatoes, not waxy ones) 1 onion, chopped finely 2 sprigs of thyme, leaves only 1oz (25g) of butter, melted Salt and white pepper
1. Boil the potatoes until they are fork-soft. Drain and dry in the pan for 30 seconds. Fry the onions gently until soft and still white. Mash the potatoes until you have no lumps, add the thyme and onions and lightly season with salt and pepper. If you are using salted butter in the next step, don't use too much salt. 2. Add a little melted butter until the mixture it is creamy but still stiff - you may not use all of the butter. Adjust the seasoning. Cool and use to stuff the pork steak, tying the pork to make sure the stuffing doesn't fall out.