Wednesday, 20 November 2013

Mash? Smashed it!

Apologies for the cheesy title but I'm kind of excited by my discovery this evening.  Mash can be nice!!  Good - even tasty!!!  I have always disliked mash; there's no texture, there's no taste, all too often it's too watery and just insipid and all round uninspiring.  To me it has always been the lowest form of cooked potato to eat.
However - as I mentioned I have had something of a epiphany.  I was making mash to top the Chaps cottage pie with (heroic meat cooking by the faint hearted I reckon) and I played around with it a bit and found - The Perfect Mash.
(Imagine a little musical 'ahh ah aaahhh' at this point if you will.)

Do you want to know the first secret?  Do you??

Don't boil the potatoes.

Ahaa - boiling them just introduces water into a; by necessity, floury potato.  It's floury nature means it will soak it up = rubbish mash.
A note here - you need a decent spud too, if that's not too much of an obvious thing to say.  Mine were local Desiree's bought complete with the dirt on from the local grocers.  A good spud should taste nice already, even before we add the magic.
So - if we're not boiling the spuds what are we doing with them?  Some people advocate baking them which is fine if you already have the oven on for something else, but if all you want is a bowl of mash it seems a bit long winded to me.  So - I microwaved them.  Scrub clean then prick the skins well with a fork - they'll explode if you don't!  I had two monsters - over 600g between them.  Microwave for 5 mins, turn over, cook for another 5 and prong with the fork to test if they're done.  If not give them another couple of mins.
Once they're cooked slice open in half to help the steam out.
With a fork to steady the spud (they are hot!) scoop the innards out with a spoon into a bowl.  Roughly mash with the fork.
Add 2 big spoons (about tablespoons) of Greek yoghurt and 2 of horseradish sauce.  Some salt and pepper and a small knob of butter.  Mix in well but endeavour to keep some texture to the mash.
I have a lot of catching up to do on a lifetime of spurned mash...

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