Hi guys.
I'm going to show you another one of my family favourite recipes,
mash potato my style. This video is for somebody
who maybe has a little less confidence in the kitchen,
maybe doesn't really get it right all the time,
or if you're looking for different ways to jazz up your mash.
Keep watching, this is for you
I'm going to show you how to make basic mash potato, cheesy mash, mustard mash,
Irish style mash, chili mash
and root veg mash.
This is not like my other videos, this one is a little bit more fun.
See these boxes?
They're buttons.
Now if you click any one of them buttons
you will be taken straight to that that part of the recipe. So if you want to find out
how to make my cheesy mash,
click on the cheese.
If you want to find out how to make my chili mash,
click on the chili.
I think you get the idea.
Let's get started.
Basic Mash Potato,
My Way.
You're going to need
about six potatoes. I like to use Maris Pipers because they're quite
a flowery potato. We've also got some butter,
some milk, some salt and some freshly ground pepper,
and some nutmeg.
Equipment wise you're going to need a medium pot, a wooden spoon, a colander
a potato masher, and the most important one,
a speed peeler. Let's get started.
Sometimes when you peel potatoes with a knife you start off with a big round potato and then you end up
with like a miniature cube,
so i think is best always use a peeler because you're not getting
hardly any waste.
I've already got some boiling water, with some salt going in the pot already.
Boil a kettle, chuck it in the pan, full whack
and it just carries on boiling. I don't have to wait around, I can't be bothered with all that.
Cut the potatoes
into just little
thick slices.
That way it halves the cooking time.
When you're putting things into a hot pan, always put it in away from you, if you go
back that way whatever's going to splash is going to splash all up your arms
and on your hands and you'll probably get a burn. Put the lid back on,
and we'll leave those to boil until they're soft enough for the tip of the knife to go through
without any real struggle.
The water's changed colour.
They're definitely ready. We're going to drain these off.
Starting to go a bit white around the edges.
Leave them in the colander over the heat because we want them to steam off
the liquid a little bit more. We don't want wet mash.
That's come off whilst they've been sitting there.
Get rid of that.
We're going to get our potatoes
back in
to the pan.
We want to put a little knob of butter
and a small splash of milk. A little bit of pepper
and little bit more salt.
And mash.
You can't over mash potato
so don't worry about that.
I like to just push down and
half turn.
Creamy,
fluffy mash.
Wouldn't you just love a bit of that.
Now, we're going to liven it up with some fresh nutmeg.
So the fine side of the grater.
one, two,
three, four, five,
and that will just give it
a nice light
fragrance.
Try it with it, if you like it fine, if you don't, fine. It's up to you.
A lot of people like to serve it from the pan,
i'm going to stick it in a bowl.
And there you go,
Mash Potatoes My Way.
Don't forget, if you want to find other ways to jazz up you're mash,
click the buttons
and it will take you straight to that part of the recipe. This basic mash goes
fantastically well with my Chicken and Bean Casserole. If you want to see the video for that
recipe, just click the link now.
If you'd like to try any of the other flavours, don't forget
click the buttons.
Cheesy Mash.
This is a firm favourite in my house. My kids love it with baked beans but you could try it on top
of a fish pie,
with some fish fingers.
Try it with whatever you want. We've already got our basic mash we made earlier.
My kids like strong cheddar so that's what I use. We're going to need about fifty grams. Just grate the
cheese
into the mash.
try not to eat none
before you finish,
which I always do.
If you've got little bits like that,
that's a nice surprise for whoever's plate that ends up on. Just mix it in.
You could use red Leicester, you could use mild cheddar, you could even use blue cheese.
Whatever you like.
Some cheeses will melt
really, really easily.
some might take a little bit longer. Some might not melt completely at all the
but that's
all part of the fun. If you want it to melt completely you could just put it back over the heat
a little bit and stir it,
but it won't hurt you if it doesn't.
Beautiful,
fluffy,
creamy, cheesy mash.
if you'd like to try any of the other flavours don't forget
click the buttons.
Right. Chili Mash.
One of my personal favorites. Love Chili. We've got our basic mash recipe and a
nice, fresh red
chili. We don't want it to be
knock your head off hot, we just want it to be a
nice little kick,
a nice little bit of fragrance.
So we're rolling it just to loosen all the seeds.
Just push them out down the end, and we want to get this out as well because this is the membrane,
and this is where all of the heat is.
Be careful when you're preparing chilies, don't rub your eyes, don't touch yourself anywhere intimately, well
hopefully you wouldn't be doing that when you're cooking anyway, but
we'll leave that alone. We're going to put these down now and we're going to chop them quite finely.
Go at your own speed,
and keep chopping until you get
nice little fine bits of chili like that.
Chuck it all in. Lovely.
Mix it in nicely.
Don't that just look so pretty.
Beautiful.
Little red speckles
in the white clouds
of mash.
and there you go. Chili Mash
My Way. If you'd like to try any of the other flavours, don't forget, click the buttons.
Irish Style Mash.
Here I've got
five spring onions.
and a small handful
of fresh chives. Fifty mils of milk, just slightly warm.
on the stove in a little pan. Obviously we're going to need our basic mash potato recipe as well.
The Irish have a mash called
Colcannon,
which has onions and cabbage and sometimes peas in it.
this is a bit more of a simple version, still as tasty
but not so
fussy. Get the spring onions. Slice these
nice and thin.
Get a nice sharp knife.
Gets the job done in half the time.
We're going to take these spring onions
and we're going to put them into the warm milk,
just to soften them slightly
and to take the edge of raw onion away. We don't want to overpower the mash
and just have it tasting like raw onion.
so whilst they're in there softening,
we're going to chop the chives.
Nice and fine.
Chives are a soft herb.
They've just got
a hint of onion.
Chuck them straight into the mash. Beautiful.
These should be nice and soft now.
We don't want to cook them all the way through because remember we still want that bit of bite. We just want to take off
the harshness. Now we don't want to get all of that milk in,
otherwise it will make our mash really wet. Mix those in as well.
Let's get that on a plate.
So there you go. Irish Style Mash My Way.
If you'd like to try any of the other flavours, don't forget,
click the buttons.
Mustard Mash.
Now this goes fantastically well
with sausages
and onion gravy
we all love bangers and mash.
Give it go.
Let's get started.
This is English wholegrain mustard.
It's mustard
with mustard seeds in.
Not only does it look pretty, it tastes fantastic. I've made English mustard mash,
it's lovely but I prefer this because it looks a little bit posh as well.
So we want to get a nice big tea spoonful
and we're just going to drop that in
to our basic mash that we made earlier.
Mix that all in, beautiful,
fluffy
and speckley.
It smells amazing.
So there you go.
Mustard Mash My Way.
If you'd like to try any of the other flavours, don't forget,
click the buttons.
Root Veg Mash. Today
I'm using carrots and parsnips
but you can use
whatever you like. Anything that grows under the ground is fine. So you could use swedes,
you could use turnips,
you could use sweet potatoes. And we're going to have to go
back a little bit
because for this recipe we're only using four potatoes instead of six.
Now I've already sliced those up.
Got some boiling salted water.
Potatoes are going to go straight into there,
and then we're going to get on and do the
parsnips and the carrots. Peel these
and the carrots.
Nice sharp knife.
So the knife does the work and you don't have to.
You want to cut them around about the same thickness as you've cut the potatoes. We want them
all to cook at the same time. Otherwise you'll have lumpy mash and no one likes
lumpy mash.
Carrots and parsnips are quite sweet.
So it'll be a little bit sweeter than usual mash.
This mash is another great way, if your kids are fussy and they don't like veg,
or if you've got fussy adults, because we know there are a few of those as well
that are not really keen on veg, this is a great way to hide
vegetables.
They'll eat it, they'll love it.
Tell them it was full of veg, they'll never believe you. We want to leave this to boil until everything's
soft and the knife can go in without any pressure.
Potatoes, yehp they're done.
Parsnips,
yehp, they're done.
Carrots, perfect.
So we'll drain it off.
We want to just leave the pan,
with the colander on top, just for a minute or so. That's the excess water that we've
collected.
So we will get rid of that. And then we'll throw these back in the pan.
You need a nice nob of butter,
and a little splash of milk.
Let's mash this up.
Push down nice and hard.
Maybe a half twist.
We'll work it off before we eat it.
Look at that, all them
orange freckles
changing the colour of the mash.
Put a nice pinch of salt.
A little bit of pepper
and finally a little bit of fresh nut meg. It just lifts it that little bit. One, two, three,
four, five. It smells lovely. Perfect.
And there you go. Well done.
Don't you just want to eat that right now?
So you've got to the end of this video which means you've more than likely
watched all of my ways how to make mash.
If you've got your own tips and techniques or any ideas that you'd like to share,
please write them down in the comments box below.
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