Monday, 10 January 2005

Mash Nosh

It was left over day, time to polish off all food left over from previous days or else banish them to the rubbish bins. I have a surplus of potatoes that were showing signs of sprouting. Mashing them would be the best option - I thought, besides J2 & J3 absolutely adores mashed potatoes.

Until now, I have never tried mashing potatoes with an electric mixer. It has always been with a potato ricer or a hand masher. But I got Delia Smith's How to Cook Book One where she extolled the virtues of this, waxing lyrical on how it made the mash potatoes so smooth. I've always been gullible so off I went to try her formula. And indeed it was true! It's the first time I've made mash that was this creamy and smooth. She also insisted that the potatoes be steamed and not boiled because the water made it less creamy. The kind of potatoes you use is essential also. As a rule the big, fat, floury, easy to break up ones good for baking (jacket potato) is fine for mashing as well. Varities recommended are King Edward, Desiree, or Valor. Here is my adaptation of her recipe: (J2 pay attention!)

Mashed Potatoes

1 kg  potatoes
60 g  butter
4 Tbsp milk
2 Tbsp single cream
sea salt and pepper to taste

Peel and quarter potatoes. Steam for 20-25 minutes or until cooked through.

Tip the cooked potatoes in a bowl. Add in butter, milk, cream, sea salt (about 1-2 tsp) and pepper.

Beat with an electric mixer with low speed at first to break up the potatoes. Then turning the speed higher to mix it to a creamy, fluffy mash.

Taste and adjust seasonings to your preference.

Lovely mash served with left over Braised Beef Brisket and steamed vegetables.

No comments: