Perfect mashed potato
For years I’ve been boiling up potatoes and mashing them. The trouble with that recipe is that the flavour in the potatoes disappears into the water.
Heston Blumenthal to the rescue: we bake the potatoes instead of boiling them, so we don’t lose any flavour and we get browning reactions and the taste of the skin. These potatoes were baked for 1.5 hours, which is probably not quite long enough:
I skinned them and mashed them, with some warmed milk, butter, garlic chives from yesterday, and pepper. Perfect!
Compared to boiled mash, the taste is a revelation.
East Meets West with this Chinese-style pork belly, mash, minted peas and brocoli:
Note to self
This broad bean bruschetta looks interesting.
November 8th, 2006 at 11:42 am
The pork belly is so tender and tasty,it’s quite light not heavy at all,feels very
healthy for me.
On the other hands,the idea of baking potatoes,was good but I wasn’t sure
about adding raw nira into them.The taste and smell of nira is very strong
and would kill the taste of potatoes actuallly,but if you love nira,won’t be a problem.
March 23rd, 2007 at 11:19 pm
[…] The mash (in orange) was done just like for regular perfect mash — in the skins for about 45 minutes. I used a little butter, salt and pepper, but no milk. […]