Recipe - Pommes Biarritz

1 pound Old potatoes
1 Egg
1 ounce Butter
4 fl Double cream
Nutmeg
Salt and pepper
1 ounce Red pepper; finely minced
1 ounce Green pepper; finely minced
2 ounce Cooked ham; finely minced

Wash, peel and rewash the potatoes , cut to an even size. Place in a pan
of cold salted water, season from a great height, bring to the boil and
cook gently.

Drain off water, place lid on the saucepan and return to a low heat to dry
out the potatoes. Pass through a medium sieve or use a potato masher until
pureed. Add butter and 2 One half floz cream, pinch of freshly grated nutmeg,
salt and pepper to taste.

Add minced peppers and ham and mix well. Place in a serving bowl, topped
with chopped fresh herbs and pour remaining cream around the side of the
bowl.

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