Tuesday, April 6, 2010

"...there are times when only mashed potato will do." - Nigella Lawson

Sometimes I agree with Nigella. Sometimes I think she's just a little too excited by food. But Nigella hits the nail on the head with mashed potato. Mashed potato is essential... and as if they read my mind - an article in the Times describes all different varieties of ways to produce the perfect mashed potato.

So here's how Mrs Beeton suggests you make them. How do you make yours?




INGREDIENTS. - 1 lb. of potatoes
1 oz. of butter
1 or 2 tablespoonfuls of milk

METHOD. - Peel and steam the potatoes over a saucepan of boiling water, or boil them in their skins, and afterwards peel them.
In either case, pass the potatoes through a wire sieve, or mash them well with a fork.
Heat the butter in a stewpan, add the milk, stir in the potato, and season to tastes with salt.
Beat well with a wooden spoon, pile lightly in a hot dish, then serve.

TIME. - To steam, 30 to 40 minutes. SUFFICIENT for 3 persons


Packrat said...

Boil the potatoes with or without skins and peel or not peel - depending on the type of potato. Mash using a potato masher or electric hand mixer. Add butter, milk, salt. Serve with real brown gravy (if available). Sooo, basically the same as way as Mrs. Beeton.

Kate said...

Moil potatoes without skins.
Add milk, margarine, salt & pepper until looks about right.
Mash with masher.
Potentially add more milk etc.

Heating butter and milk? Pfft, who could be bothered doing that?