World renowned boxer and world record holder, Jizelle Salandy is quite busy these days especially with the prospects of a fight next month. But in the midst of her cramped training schedule and rigid preparatory cycle, she occasionally substitutes her boxing gloves for oven mittens to engage in another activity which she masters- cooking.

The heat in the kitchen may not compare to the roast in the ring but her dishes are usually mouthwatering knockouts and have earned her much raves just as her many historical bouts in boxing.

This week, she is our Celebrity Cooking Chef, her signature recipe, Crème de la Potato, a dish she prepares on Sundays, the only day she is at home.

’My family loves this dish. After Crème de la Potato, I ’m also a macaroni pie expert but we’ll leave that one for another time,’ she declared.

She advised that her potato dish goes very well with stewed chicken or pigeon peas but can be eaten solo with the perfect sauce.

CRÈME DE LA POTATO

INGREDIENTS:

Potatoes, milk, cheese, butter, all-purpose seasoning, biscuit crumbs. Sauce- ketchup, mustard, mayonnaise, pepper.

DIRECTIONS:

Boil potatoes (already cubed) in a pot

Mash the cubes with a fork in a bowl, adding milk, butter, grated cheese and salt.

Mix together until the consistency is creamy. Then add all purpose seasoning or seasoning of your choice (preferably powdered seasoning) and mix again.

Pour mixture into partitions of a cupcake baking tray and sprinkle biscuit crumbs/cheese topping on the top of the segments.

Bake for 10 to 15 minutes. For the sauce, combine ketchup, mustard, mayonnaise and mild pepper in a bowl and mix until creamy.