(4-6 portions, 20 minutes)

  • 6 potatoes, peeled
  • 30 ml butter
  • 250 ml cream
  • salt and freshly ground black pepper
  • 45 ml olive oil
  • 2 cloves of garlic, finely chopped
  • 8 skilpadjies (liver wrapped in caul fat)
  • handful of parsley, chopped

Boil potatoes in water in a saucepan until soft and cooked. Mash with a potato masher. Add butter and cream and mix well. Season well with salt and pepper. Heat olive oil in frying pan until warm. Add garlic and fry 2 minutes. Add skilpadjies and fry about 5-8 minutes per side, or until golden brown and cooked. Add parsley just before the skilpadjies are cooked. Serve with mashed potatoes.