Recipes > Mash Potato
Mash(ed) Potato
Don't you dare make this bland! This isn't hospital food; mashed potato is a culinary necessity! It's one of the staples of the foodie genius, a delightful extension to any dish and a mouth watering munchie for the hungry. Pack this dish with flavour or else I'll be coming for you....

(During a stint as a temp chef I worked in a day centre for the old and retired, the establishment (in their wisdom) had decided that as many were missing their own teeth mashed potato would be an excellent source of carbohydrate....every day of the year! Not only did I feel sorry for the inmates but I couldn't stand such a culinary blunder and started tinkering with the menu as soon as possible. Mustard mash, garlic mash, sweet potato mash, parsnip and potato mash, potato and carrot mash, leek, apple and potato mash. If it's going to be mash and a carbohydrate please, please use your imagination....if you have to go swimming in plain mash on a regular basis how long do you think it would take for you to go barking mad? Play with it, live a little.)

Serves the hungry (or 4 people)

Ingredients
675g / 1.5lbs potatoes
110g/ 4oz margarine/ butter
Sea salt and cracked black pepper
(double cream or milk optional)

Mise-en-Place:
Prepare a saucepan of water. Add 1 Tsp of salt to flavour
Roughly chop the potatoes into equal chunks

Method:
Boil the potatoes in the salted water until soft and tender
(When ready the potatoes should break easily apart between your fingers/ spoon.)
In a mixer or with a potato masher, mash the potatoes.
Stir in the / margarine butter until melted and thoroughly combined.
(If you wish to make the mash potatoes even richer add cream or milk)
Season to taste with salt and pepper

Adjust:
Remember this dish should not be bland.
Too increase intensity: add more salt, pepper and margarine