WINTER SUPPERS 3 - The Glory of Mashed Spuds

Just looking at a potato masher makes me want to start peeling potatos and search for parsnip...

"Mash" is one of those comfort foods which has the ability to make even the strictest of your non-carb-eating friends back down and chow down!

My mother used to steam potato and parnip, mash them up with lashings of butter and parsley...it really doesn't take that much time and its a far call from the french industrial  "purée" which comes in dried flake form where you just add water. Take the time to read the ingredients on these packets and you will certainly drop it quickly back on its shelf.
A reader asked me how to jazz up mashed potato so here's a few ideas my family enjoy.

Basic Mash

Peel, cut and cook potatoes.

To check whether they are cooked poke with a knife, if the knife just slides out without pulling they are perfect.

Drain.

Add a 10 - 20g knob of good salted butter, roughly ground pepper, a dash of milk or cream and mash until light and fluffy.

Avoid using electrical devices to mash, the result is often disappointing, slimy etc. Besides the mashing is great for your muscles - kitchen sport!

Variations

• 1/3 Parnips, 2/3 Potatos
• 1/3 Parsnips 2/3 Carrots, add a little orange zest
• Basic mash with black truffle - stir in a little truffle shavings after mashing, spray over a little white truffle oil when serving
• Spice up your mash with grated cardomom ( love the stuff!) -  change potato for sweet potato, mash as usual but add a teaspoon of ground cardomom and one very finely chopped shallot
• fresh green herbs - use basic mash recipe and add a handful of chopped herbs ( such as chives/ciboulette, parsley, basil etc)after mashing plus a little lemon zest

.............just had childhood recall of my mother serving saffron infused mashed potato with grilled almonds and flame raisins to accompany sweet spring lamb chops, it was really delicious if a little scary at first.