Potatoes. Perfect Mash. Click.

An entry for Click.

Potato. If I am very, very honest then this is probably my most favourite vegetable. Seriously. You can eat it in almost every way except raw. Then again, raw it seems to be very good for removing dark (eye) circles. All the things you learn!

Potatoes. Fried? Mashed? Baked? Boiled? Stewed? You name, all possible with the potatoes. And don’t even get me started on the sweet variety.

Last recipe we tried with potatoes (the ones in the photo to be exact) was the perfect mash by Mr. Marcus Wareing. I have a love hate relationship with Mr. Wareing. Love the way he cooks. Hate the way he is just a little tiny bit arrogant. Or so he comes across. It’s also true that everything he cooks (or writes) is instant perfection. Spot on all the time. So I guess a little self-assurance is ok? What do you think of him?

Anyway back to the mash.

Perfect Mash (serves 4)

1kg potatoes (King Edwards)
a good pinch of fine salt
125gr cold unsalted butter, diced
100-200ml hot full fat milk
1/4tsp freshly grated nutmeg (optional)
sea salt and freshly milled white pepper

Peel the potatoes and cut them into 4cm pieces. Put the pieces in a saucepan of cold water, add the fine salt, and bring to the boil over a high heat. Lower the heat to medium, cover and simmer gently (don’t boil) for about 20min until soft. Drain well.

Return the potatoes to the pan and dry them out, then remove from the heat and mash until smooth. With a wooden spoon, work the butter into the mash a few pieces at the time, then beat in enough hot milk to give a soft, dropping consistency.

Taste and correct the seasoning.

Under Key to Perfection, Marcus Wareing writes on pg.98 to drain the potatoes, then return to the pan and let them steam a few minutes. Work hard with the potato masher. Hot milk is essential, as it helps to smooth out any imperfections.

Enjoy! (Oh, and I am also planning to get his second book. Guess it’s all that love/hate.)

Incidentally, 2008 is also the International Year of the Potato. But you already knew that. Reading their website I came across something of interest: combining food/ potatoes and photography. Hmm…

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  • Glad someone else loves the good old potato as much as I! My favourite preparation is to rough cut them into small wedges, coat them with olive oil, a sprinkling of coarse sea salt and possibly toss in a couple of sprigs of fresh rosemary if you’ve got it on hand. Then roast them until the edges are almost caramelized…the salt heightens the sweetness of the olive oil and the potato…ahhhhh (I love chopping up some beetroot and/or parsnip to mix in, too). And you can do a similar thing with very thin slices of sweet potato….the list is endless! (Now I have my eye on the white cheddar potato soup recipe you’ve listed…)! Thanks for adding me as a flickr contact, by the way! See you on Foodbuzz, too! 🙂 emma (moderngirlskitchen.com)

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