Tuesday, 6 April 2010

Yummy Grainy Mustard Mashed Potatoes



Yummy Mashed Potatoes are actually really straight forward. Though many still do find it difficult to make it. But what essentially makes the Mash that yummy? It's all that extra love you give to it :) I personally like my Mashed Potatoes with some potato lumps in them but it is to ones taste. Again, there is no need to go out and buy any ingredients really. Just what you have in the kitchen.

Ingredients:

2 - 3 large potatoes (look for those that indicate fluffy and easy to mash - it is normally stated on the packaging or ask your local grocer)
some black peppercorns (to be crushed with a pastel and mortar) or freshly grated black pepper.
50 ml double cream or full cream milk 
1 tbsp grainy mustard of any kind (omit if you do not like mustard)
100 gm butter (cut into cubes for easy mashing into potatoes)
some salt to taste

Method:
  1. First prepare a pot with water. Bring to a boil. Meanwhile clean your potatoes and cut into smaller chunks. Coarsely chopping it is fine. You can opt to keep the skin on or have it removed. I like it either way. When water is starting to boil, add in your potatoes. Bring to a boil and reduce fire to medium heat.
  2. To know whether your potatoes are cooked through, take a fork or a thong and grab the potatoes. When it is easily inserted through and breaks when it is trying to be lifted, it is ready to be removed. Get a sieve and pour contents to remove all access water. Or, alternatively, use the lid of the pot to act as a strainer. Be careful however when pouring the water as it is hot!
  3. With boiled potatoes in the same pot, begin mashing them with either a masher or a large fork. In the midst of mashing, add in your butter, pepper, cream or milk and mustard. If mustard is not your thing, you can add a bit of horse radish. If not, omit it all together. Only add in salt when it is not salty enough as the butter is already salted. Continue mashing until you get a creamy consistency. VoilĂ  you have your own home made Mashed Potato. Plus there is no extra ingredient to be bought. 
An alternative to your potato would be the sweet potato. This tastes super yummy as well and it is of course a much healthier version. However, as sweet potatoes are sweet, mustard may not go down as well as compared to the potato itself. So just be sure what your preference is. 

If you want a herby mash then try adding a fresh portion of finely chopped basil or rosemary. This accentuates the mashy flavours for sure :)

Mash can be made in 30 minutes so it isn't exactly that long in the kitchen. 


More easy recipes coming up!
The Innovative Baker


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