Mash, boring mash!!!

greenlogo

Chop up a handful of spring onions (or a mild "real" onion) and put them in a pan of milk, bring that (v v slowly) to the boil and then use that as your mashing "liquor".

It makes for very yummy (if slightly antisocial ) mash and if people don't like bits the milk can be strained before use and the potato still tastes oniony.

Also really nice if you thn put the mash in a shallow casserole dish, "fork over" the top and sprinkle with grated cheese and then grill until the cheese bubbles.... mmmmm... I think I might need to make that for tea!

System

Thanks for all your help guys, i tried putting apple sauce in the mash last night and it tasted really nice. Tonight i am topping my mash with crushed cheese and onion crisps. You certainly have inspired me, and i am well up for the challenge!

Greenlogo, a big congratulations on your first post, and thanks for your input.

Queenie

Welcome to the boards greenlogo

frizz_head

Delia also has a recipe for Pesto mash. Just stir in a some pesto to mash!!!

Am I the only one who can't do mash? I have tried every potato under the sun (or should that be under the soil), and I always get lumps!!!

What am I doing wrong?

sevlow

I use mash as a thick sauce and serve with natural smoked haddock - not the dyed stuff.

Chop up potaoes & boil well
Place in blender with a little safron, grated lemon peels !/2 squeezed lemon and blitz. Add milk to give a thick sauce. Season with salt/pepper and any herbs you fancy.

You should be able to spoon the mixture in dollops on the pate after which it should be runny enough to spread a little. Place a portion of fish on the top and serve with steamed carrots/brocili etc.

furrypig

frizz_head wrote:

Am I the only one who can't do mash? I have tried every potato under the sun (or should that be under the soil), and I always get lumps!!!

What am I doing wrong?

I have tried many things over the years as mash is my ultimate comfort food! I now rely on a potato ricer that I bought from Lakeland. I did have a cheaper metal version but it didn't last long. The current one is mostly plastic and is used at least once a week in my house and is fab!

ps where has the fishcake recipe gone for left over mash I want to do them tomorrow and have gone blind (full of cold and feeling sorry for myself)

arkonite_babe

greenlogo wrote:

Chop up a handful of spring onions (or a mild "real" onion) and put them in a pan of milk, bring that (v v slowly) to the boil and then use that as your mashing "liquor".

It makes for very yummy (if slightly antisocial ) mash and if people don't like bits the milk can be strained before use and the potato still tastes oniony.

We call that 'champ' in Northern Ireland

Quackers

arkonite_babe wrote:

We call that 'champ' in Northern Ireland

Why does homemade champ in England NEVER EVER taste the same as when I am in Ireland? Am going to N Ireland in May for a girlie weekend - am now looking forward to a luverly plate of champ.

Have you got a special recipe Arkonite? Or do you cook it exactly the same way as Greenlogo posted. I'll try it that way next time I attempt to cook it.

arkonite_babe

This is how I was taught to make it ...........

CHAMP

Floury Potatoes
Spring Onions (scallions)
Butter
Cream

The amounts I am stating here will be enough for 2 - 4 people depending on how hungry you are and of course whether you eat it on it's own or use it as an accompanyment.

4 -6 Fist sized floury potatoes
1 Large tub of cream ( can be elmlea etc or fresh)
4-6 Spring onions
Lots of butter

Method

Place cream in a saucepan and add chopped spring onions. Heat gently until hot, NOT BOILING
Boil potatoes until tender
Dry potatoes off after draining away water. (By this I mean set them back onto your cooker ring and let the excess water in the potatoes steam off.)
Mash up your potatoes and add a really good big knob of butter. (I just use an ordinary potato masher, you might prefer a ricer or one of those wooden thingy's!) Mash this all together. Next start to add your heated cream. I usually just keep mashing it in but you can use a wooden spoon if you wish. Keep adding your cream until it's either all in or you have reached the desired consistency. Add seasoning to taste. Bear in mind, potatoes do tend to take a lot of salt. Eat and enjoy!

The traditional way to eat this is by putting a big heap on your plate and making a well in the middle. To this well you add butter and as it starts to melt you take a scoop of champ, from the middle with a bit of the butter. It will vary from time to time what your potatoes are like. Basically the starchier the potato, the more glue like your champ will be.

You can reheat it in a microwave later. Just put some in microwave bowl, add a good knob of butter, cover with cling film and zap until piping hot.

I have to say, it is darn good when served with a big steak done to your liking.

foreverskint

frizz_head wrote:

Delia also has a recipe for Pesto mash. Just stir in a some pesto to mash!!!

Am I the only one who can't do mash? I have tried every potato under the sun (or should that be under the soil), and I always get lumps!!!

What am I doing wrong?

use a red potato such as desiree. cook until loverly and tender. Don't use a masher, but a hand held electric whisk and add butter and milk. You will end up with ligh fluffy lump free mash. (p.s can't claim this one as my own, it's another of Delia's).

Don't attempt to use a processor of hand blender of you will end up with glue :eek: