Mash, boring mash!!!

Legacy_user

Apart from occasionally putting mint sauce in the mash when we have lamb, and sometimes adding stuffing to the mash when we have chicken, i am stumped for ideas as what i can do to jazz up mash that i serve at mealtimes.

Unfortunately, my lot wont eat rice, or pasta, my roasted potatoes are a major disaster, and theres only so many times i can serve chips in the week so i am hoping you can help me and give me some ideas. (Baked potatoes, just dont go there!!:o )

Penny-Wise_4

how about:

garlic and herbs
cheese & onion
other root vegetables - Carrots, turnip, swede, celeriac - mashed in too?

Belladona_2

Cherie, try adding a good teaspoon of mustard (french of course)
or do a mix of mashed potato and parsnip/sweet potato/squash - whatever you fancy really.
Or mix in some chopped spring onions or to sweeten it up, some finely chopped and very lightly fried red onions.

Shape it into cakes and dry fry. Other vegetables can be added to this, bubble and squeak style.

Aahh mashed potatoes.

Delia's recipe for roast potato is really easy and taste's great.

Queenie

Add some grated orange rind to give it a pinkish colour

If you decide to add some cheese and onion, bake it and get a nice crispy top - yummy Cheese, Onion and Potato Pie!

Turn your mash into Duchese Potatoes (basically pipe it onto a baking tray in pyramid type swirls and bake until golden)

Make "nests" - pipe into rounds on baking tray and fill centre with savoury mince or somesuch.

Parsley and garlic

Corriander

If serving with fish, add a squirt of lemon juice and the grated rind of the lemon - ZINGY!!

With beef, mix in a tad of mustard or horseradish

With pork, mix in a blob of apple sauce

With bacon - use some of the bacon fat to mash your potatoes instead of butter

Sour cream and chives (instead of mashing with milk/butter)

You can buy/make, crispy bacon bits ... add that to your mash before serving

Chilli mash

System

WOW @ your ideas!!!!! My mouth is drooling at the thought of them.

Queenie

Judi, for your roast potatoes .... parboil your potatoes for approx 5 mins (have your roasting tin with your choicen "fat" heating up in the oven ... it needs to be HOT when those drained potatoes hit the pan!). Drain off your potatoes, put them back into the pan, replace the lid and give them a shakey shake. Remove your roasting tin from the oven, add the potatoes to the HOT fat and give them a quick turn over so all the potatoes are "sealed" by the hot fat.

Because of my oven, I roast mine at Gas 5 - any hotter and I find the insides aren't quite as soft as I like them and the outsides have already crisped up. At G5 I find I get a nice golden colour and the insides are soft like a jacket potato.

If you roast your potatoes around a joint of meat, they will be softer, just very flavoursome.

My preferred choice for roasting potatoes is beef dripping (next to lard in the supermarket .. bit pricier than lard, but I clarify it if it's getting a bit beyond it's best to stretch it further). If I have run out, then it's sunflower oil, which isn't *as* good - IMHO.

Queenie

Potatoes Anna

Thinly slice potatoes (as if you were doing a hot pot) and thinly slice some onions.
Layer in a shallow oven dish and add some stock. Bake in a moderate oven (Gas 5 ish) for approx 1-1½ hrs or until tender and golden on top.

You can ring the changes on that one by varying the type of stock (ie, beef stock, chicken stock, veg stock even fish stock) or, by substituting the stock altogther and replacing with milk and dotting the top with butter.

Rosti Potatoes

Basically, grated raw pototo and an onion, season to taste then cook in a frying pan until golden on both sides

Bogof_Babe

I've just this morning tried out a Knorr Perfect Potato Garlic & Parsley "stock" cube - dead easy, just dissolve into the warm pan that the potatoes were cooked in (removing spuds first) then replace spuds and mash as normal with milk/butter whatever.

It was really tasty. Left its presence on my breath though, but you expect that with garlic .

System

Am going to print these off.

badgermonkey

Mix some sauteed chopped leeks in and use as a topping for shepherds pie or fish pie...mmm!

I bet it would make nice bubble-and-squeak-esque patties too.

Galtizz

If you get loads of mash left over you could always turn them into these: http://forums.moneysavingexpert.com/showthread.html?t=17967

They look really nice and I've been meaning to try them for ages, but I've been getting better at not making so much mash, so I've never got any left overs :rolleyes:

(Can't do short links on this new forum, can anyone tell me how? Thanks)