Mashed Potatoes and more....
Mashed Potatoes and more.....
The Secret to the best mashed potatoes, is to select the right kind of potatoes for mashing
and to make sure they are properly cooked in boiled salted water until soft. Then to ensure there
are absolutely no lumps, to use a Ricer and then a good masher with plenty of milk, butter and some white pepper. You want a soft, creamy consistency.
Mashed potatoes can take on bold flavours, be combined with any root vegetables and are
a fabulous accompaniment to stews, casseroles and even Roasts.
Serves 4
Ingredients
For the Horseradish Mash
1½ kg King Edward Potatoes, peeled and cut into smallish chunks
Generous knob of butter
Milk
Seasoning
4 tablespoons of creamed Horseradish sauce
Cook the potatoes in boiling salted water until a knife pierces easily. About 15 - 20 mins. Using a ricer for the best results, pass the cooked potatoes through this and then add the butter and milk and mash thoroughly until soft and creamy. Then stir in the creamed horseradish sauce and mix thoroughly. Keep warm with a lid on top.
For the Cheddar, Mustard and Parsley Mash
1 kg potatoes (King Edward) peeled and cut into chunks
Generous knob of salted butter
Milk
Heaped Teaspoon of Whole Grain Mustard
75g extra-mature grated cheddar cheese
Generous handful of chopped flat leaf parsley
- Drain and return to the pan and mash with a splash of milk, 25g butter. Using either a ricer or masher, cream the potatoes and ensure no lumps remain.
- Stir in the mustard.
- Now add the extra-mature grated cheddar and a handful of chopped parsley.
- Season. If you want to, you could add a little more mustard if you feel the mash needs it.