So, you have a bright idea for a tasty dish, but you need some kind of delicious potato to sit alongside it. Why not opt for the much-loved mashed variety to compliment your showstopping creation. Be it sausages, pie, chicken or some meat-free alternative, this ever-reliable spud concoction will never let you down. So, while the pots simmer and the oven does its thing, lets get busy in the fine art of potato mashery and whip up a plate of Amazing Mashed Potato.
Amazing Mashed Potato
Equipment
- 1 Colander
Ingredients
- 750g (1½lb) White Potatoes
- 75g (2½oz) Milk
- 75g (2½oz) Cream
- 18g (6 Cloves) Garlic
- 75g (2½oz) Butter
- 6g (1tsp) Salt
- 30g (1oz) Dijon Mustard
- 2g (½tsp) Black Pepper
- 30g (1oz) Chopped Chives
Instructions
- Peel 750g of White Potatoes, before chopping them into manageable pieces around 4cm (1½ inches) squared, and giving them a good rinse in the colander
- Place the chopped spuds in medium sized saucepan and completely cover with cold water
- Add 1 sprig of fresh Rosemary and half a teaspoon of salt. Then place on a medium heat and bring to the boil
- Simmer the pot for around 20 minutes, until the weight of a sharp knife, blade pointed downwards will cause a potato to break in half
- While its boiling away, peel, crush, and finely chop 6 cloves of Garlic, and place them in a small saucepan along with 75g of Butter. Then set aside until the potatoes have softened sufficiently
- Once the potatoes are ready, strain them in the colander, and leave them for a minute or so for the water to evaporate. In addition, completely empty and dry the pan
- While waiting, place the garlic and butter on a medium heat and fry until the butter has completely melted and the garlic has browned a little. Then add 75g of Heavy Cream, 75g of Milk, 30g of Dijon Mustard, 2g of Black Pepper, and 6g of Salt, then bring to the boil and immediately turn off the heat
- Return the boiled potatoes to the original medium sized pan, and crush them quickly with the potato masher. Before pouring in the garlic/butter/cream/mustard sauce, along with 30g of finely chopped chives and giving the whole lot a good pounding
- When the ingredients have been fully incorporated, proudly serve alongside your previously prepared food thing. Or, alternatively, use it for whatever sordid mashed-potato based activities you had in mind
Nutrition
The Fine Art of Mashed Potato
Gathering the Right Kind of Spuds
In theory, you can soften and pulverise any form of root vegetable the world throws at you. However, those taking the matter seriously should look out for the large white kind of potato that some folks refer to as ‘old.’ These generally come with fantastical names such as Yukons, Maris Pipers, King Edwards, and Sebagos.
Get Experimenting
Those with a fever for the mashed potato will unlikely stop at the recipe outlined here, however, they can use it as a base for experimentation. A good starting point for any self-respecting potato addict involves the addition of a favourite cheese, any kind of which will add an extra dimension to the dish. Alternatively, garlic eaters can double down on their chosen breath ‘freshener,’ while tomato puree, bacon, and even a little marmite will all make excellent additions. If in doubt, mix a little of your chosen additive into a spoon of mashed potato and micro-dose before going the whole hog!
Mashed Potato Partner Dishes
Here in the world of Tasty Morsels, I am slowly building a compendium of all of my favourite food-things. For now, you can get your taste-buds working overtime with the likes of Easy Beef Chili, A Very British Toad in the Hole, Cottage Pie of the Gods, Deliciously French Coq Au Vin, An Impeccable Steak and Guinness Pie, and more!
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