Think mashed potato is boring? Done the right way, it’s anything but!
I know a lot of people who grew up with sloppy, lumpy horrible mash served with so many meals that it became the most undersirable thing on the plate. Usually it was served this way because it was quick, easy and cheap.
But, I implore you – don’t put your kids through eating horrid mash every night! Cook it like this and I can promise you, there won’t be a morsel left on the plate.
Now I know, it’s got a lot of butter, cream and cheese and it’s totally unhealthy. But who cares! This shouldn’t be a side dish you make every night. It should be savoured for the odd meal here and there – served with lamb shanks or a delicious hearty casserole on a cold night.
Once you make this – you’ll never let old school mash pass your lips again!
Creamy Mashed Potato
- 4 or 5 large deseree potatoes
- about 25 to 35 gms of sofened butter
- about 1/4 of a cup of full cream milk
- 3 tbs of cream
- 1/4 cup of parmesan cheese
- salt and pepper to taste
Peel, wash and chop your potatoes. Place them in a saucepan with enough cold water to cover them, along with a few good pinches of salt. Bring to the boil and simmer until potatoes are tender.
Drain the water away and using a metal whisk, break up the potatoes (make sure they are still piping hot when you start this – the texture won’t be right if they are cold). Add the butter and milk and start to whisk. It’s a bit of tough work at the start, but the whisking makes the potato light and lump-free. Add the cream, and a little more milk if the mash is too thick and whisk until combined and smooth. Add your parmesan, salt and pepper and mix well again. Make sure you taste it at this point. Add more butter, salt, etc, dependent on your tastes, but it should taste buttery, creamy and delicious.
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Stay tuned for Friday’s The Weekly Cook Up where we’ll be talking marinades!