MASH! Aah-aaahhhhhh!!!!

Potatoes7¶Saviour of the universe¶

Do you often find yourself with left-over mash in the fridge a couple of days after making it?

You went to all that trouble, and you were proud of that mash.
You don’t it want it to go to waste, right?

So, don’t.

Left-over Mash PotatoPotatoes6

Re-heat it with a little butter and milk and serve it as………….mash!
See here for more ideas on the serving of mash.

OR have a go at some of these.

*Skordalia – Great as a dip or with grilled seafood or chicken. Blend mash with a little garlic, olive oil and lemon until smooth and dippy.
*Potato cakes/hash – take mash, fold in an egg, flour, chopped herbs or onions, salt and pepper. Pan fry and serve with mayo and salad.
*Croquette – As above but include some chopped ham or chorizo, roll into balls and crumb them.Mash1*Potato and Leek Soup – sweat some leek and garlic, add the mash and enough stock or water to cover. Simmer for 10 minutes, blitz well and serve with some crusty bread and sour cream.
*Bubble and squeak – gather ALL the leftovers, give a good smoosh and grill in a little butter and oil. Breakfast of champs.
Mash2*Samosas – sweat some onion and garlic, your favourite curry spices, coconut and peas. Combine with mash and fold into puff triangles, brush with egg yolk and bake. Make big for dinner, make small for snacks 😉
*Stuff ravioli – fold a little ricotta, sage, garlic and lemon zest into some mash. Stuff ravioli. Serve with nutty butter.

Mash4*Potato and Rosemary Focaccia – don’t fret, you got this!
1 cup left over mash, 1 cup warm milk, 1 teaspoon dried yeast, 1 teaspoon honey, 1 teaspoon chopped fresh rosemary, 1 teaspoon salt, 1 tablespoon olive oil, 4 cups plain flour.
Activate the yeast in the milk and all but the flour. Mix the flour in (a machine makes life easy here.) Knead, portion into 4 dough balls.Mash3 Prove for 30 minutes. Flatten out with your hands, drizzle with olive oil, chopped rosemary and sea salt.
Bake on 200*c for 15 minutes or grill in a pan until golden.
*Cottage Pie – Or Shepards pie, the only difference being that Shepards pie is lamb. Use the mash on top of a pie in place of pastry.
Brush the top with a little butter before baking for crispiness.

What Kids Can DoKimchi8
Kids can do anything. As long as you take the time to explain, demonstrate and then enable. And they’ll most likely remember for next time, saving you some time and effort. I feel like when we’re in the kitchen together in close proximity, working towards a common goal (awesome dinner!), we’ve already achieved something. Regardless of what ends up on our plates. Inclusivity is key.

Happy Cooking


I Can Mash Potato, I Can Do The Twist!

Potatoes1 Ever wonder how a chef makes mash at home?

Potatoes. Butter. Salt. That is all.

The potato used makes all the difference. The type of potato you use is up to you. Those big brown brushed spuds in the supermarkets are okay and maybe all that’s available. If you’ve got a good grocer, ask the guys there what’s the best that they’ve got for mashing. In fact I recommend this any time you cook a spud. There are hundreds of varieties in the world, each being suited to different cooking styles..

1.5kg potatoes – we’re using Sebago, Dutch Cream and Desiree
200g salted butter – diced and softened.
Wash, peel and chop the spuds into equal size pieces. Place in a pot and cover with cold water. The water will be cloudy. Drain the water off and repeat this process until you have clear water. Ensure that you’ve got at least 2 inches of water over the top  of the spuds. Add a tablespoon of salt to the water.Potatoes3Turn the heat up high. Bring to a good solid boil and then reduce the heat slightly so we’re at a steady rapid boil. They should take 35-40 minutes to cook, depending on size. Larger pieces are better.Potatoes6Drain well. Mash them well whilst still hot. Fold in the butter, check the seasoning. If your water was salty enough, you won’t need to  add salt.

Serve.Potatoes7The TwistDifferent flavours you might add to impress the folks at your table!
Cream cheese and chives, garlic and tarragon , finely dice shallots for what the Irish call ‘champ’, lemon zest and parsley, olive oil instead of butter, pesto, wilted spinach, dill, tahini, buttermilk, goats cheese… This list could go on.

What Kid DidPotatoes2Kid washed and peeled the spuds. Shelled some peas and stacked the dishwasher. I chopped and cooked the spuds then Kid mashed them and stirred in the butter. Imagine coming home a little later than normal, feeling a little rushed and being able to say ‘ Hey kids, you get the spuds on and I’ll get the other bits happening’. Everyone’s a winner. Don’t get too cocky though please, make sure what you’re asking of them is achievable and in line with their skill set.Potatoes5Why is my mash lumpy?
Either you didn’t rinse them properly or you didn’t cook them long enough or your just not finished mashing yet. Get that arm working! Investing in something called a moulis is well worthwhile if you make mash often.

Why is my mash like wallpaper glue?
You have either over-cooked the spuds or, most commonly, you didn’t mash them STRAIGHT AWAY. If you cook those spuds, drain them, then go off and have a shower, by the time you get back the starches in the potato will have begun to react unfavourably and you will have stodge. There is no way back from here I’m sorry. Cook. Drain. Mash.

And soon we’ll talk about what  to do with all that lovely left-over mash.

Happy Cooking!


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