Creamy Potato in Ramekins
Guess what I've added underneath the creamy potato. Actually I used all the leftover ingredients that I've found in my fridge and pantry. Let's talk about the filling first. First of all I wanted to make a little thick saucy filling like mornay sauce but since I don't have white wine at home, so I used little Chinese cooking wine and the prawn shells to make stock ((hahaa... you can call this a fusion way). Then thicken the prawn stock with chicken meat and prawns with extra carrots and spring onion. You may like to add some button mushrooms or green peas if you want. As for the creamy potato, I mashed the cooked potatoes and added some cream into it with pepper and salt, very simple, right? Then add the mashed creamy potato on top of the filling. Nothing is wasted in this recipe and the preparation took about slightly more than one hour or you can also prepare the filling one day ahead and place it in the refrigerator and make the creamy potato the next day and bake them.