How often have you made mashed potatoes and compared them to the ones you dig into at your friendly neighbouring fine dine and realised that they’re not quite the same? Every time? This simple dish is actually quite time-consuming if you do it right way. It’s not as simple as boil-mash-season and serve. It’s more like bake-scoop-mash-butter-mash-cream-mash-season-mash-cream cheese-mash – and some take it a step further and add mustard powder too! Not me…I bake and grill it again
Potatoes need to be rustic right, so is this dish. But it involves a fair deal of labour and elbow grease. To start with it needs planning and a good 2 hours in hand, especially if you want your mash to be a conversation starter.
Time taken: 30 minutes
Skill Level: Basic
- 10 potatoes, cut into half and baked at 180 degree centigrade in a water bath, for about 30 minutes.
- 3 tablespoons of butter
- 3 tablespoons of cream
- 3 tablespoons of cream cheese
- Salt and Pepper to season
1. Scoop out of the flesh from the freshly baked potatoes and mash it whilst still hot. This helps to ensure you get a smooth mash.
2. Add the butter, cream and cream cheese one after the other, in that order and mix the mash well at every addition.
3. The mash should be almost gooey at this stage. If not add milk to get the right consistency.
4. Season with salt and pepper. Mix well. Line a baking dish with butter and drop all the mash in. With your hands or a knife give your mash a poke-marked surface with fine peaks. (when you grill it, these peaks will get crispy)
5. Bake in an oven at 180 degree centigrade for about 10 minutes and then grill it till the top is golden and crispy. You could add a layer of butter on top if you want a golden glaze.
6. Serve your mash with a dollop of butter with grills and a salad.