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Mash

mash


Floury potatoes are best for mashing. Use a masher, ricer or mouli to mash the potatoes, but don't put them in a food processor or they will be gluey. The Colcannon and Champ are used in traditional recipes from Ireland.



Colcannon

Peel and chop 4 large potatoes into quarters. Steam or boil the potatoes for 10-15 minutes or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily, it is ready). Drain well, then return to the pan, stirring over a low heat until any liquid evaporates. Mash until smooth and lump-free. Shred a quarter of a small white cabbage. Melt 1 tablespoon of butter in a frying pan and fry the cabbage until soft and lightly brown, then stir in 8 finely chopped spring onions. Add to the mashed potato with 2 tablespoons butter, 1-2 tablespoons milk, a pinch of nutmeg and salt and black pepper. Stir to make a soft mash. Serves 4.

Champ

Peel and chop 4 large potatoes into quarters. Steam or boil the potatoes for 10-15 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain well, then return to the pan, stirring over a low heat until any liquid evaporates. Mash until smooth and lump-free. Heat a cup of milk in a pan and add 4 finely chopped spring onions. Simmer gently for 15 minutes, then strain the milk into the mash and discard the spring onions. Fry 2 chopped spring onions in some butter until soft and stir into the potatoes. Serves 4.

Herby Mash

Peel and chop 4 large potatoes into quarters. Steam or boil the potatoes for 10-15 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily, it is ready). Drain well, then return to the pan, stirring over a low heat until any liquid evaporates. Mash until smooth and lump-free. Stir in 1 tablespoon each butter and milk. Add 2 tablespoons chopped fresh parsley and a tablespoon chopped fresh chives. Season with salt and pepper. Serves 4.

  

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