Potatoes are one of Mother Earth's most versatile edible gifts. I love few things more than a nice big steaming, creamy pile of mash. The beauty of mashed potato is that making it is easy, fun and flexible. For the perfect mash, boil some floury potatoes such as King Edwards or Maris Piper until tender - usually about 20 minues (test with a knife). Drain, peel and mash, then add a large knob of unsalted butter, 3 tablespoons of creme fraiche, one tablespoon of dijon mustard and a liberal amount of chopped flat leaf parsley. Season with 4 or 5 scrunches of black pepper (salt should not be necessary) and mix the hell out of it until smooth and creamy. Your mash should slowly slide of the spoon when held vertically. Perfect with a couple of thick butchers pork sausages :-)
Tuesday 13 May 2008
Hernandez's Haute Cuisine
Potatoes are one of Mother Earth's most versatile edible gifts. I love few things more than a nice big steaming, creamy pile of mash. The beauty of mashed potato is that making it is easy, fun and flexible. For the perfect mash, boil some floury potatoes such as King Edwards or Maris Piper until tender - usually about 20 minues (test with a knife). Drain, peel and mash, then add a large knob of unsalted butter, 3 tablespoons of creme fraiche, one tablespoon of dijon mustard and a liberal amount of chopped flat leaf parsley. Season with 4 or 5 scrunches of black pepper (salt should not be necessary) and mix the hell out of it until smooth and creamy. Your mash should slowly slide of the spoon when held vertically. Perfect with a couple of thick butchers pork sausages :-)
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