Now, there's topic - Mash, how do you do yours?
I'm a straightorward "water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 80% but less than 90%, that remain solid at a temperature of 20°C and are suitable as spread" and nutmeg kinda guy.
(Cave Duck, Wed 8 Dec 2010, 13:16, 1 reply, 15 years ago)

I like to fuck about with the mash format.
Couple of parsnips in the mix, perhaps - or some turnip or swede or whatever. Maybe some grain mustard or horseradish (wasabi mash is quite good).

Or finely-chopped spring onions and cheddar. I consider mash to be a blank canvas on which to create artistic nommery.
( Monty Boyce, My cheese game is strong, Wed 8 Dec 2010, 13:18, Reply)

Turnips are good for adding a subtle but distinctive sweetness to the mix.

(LongJohnBaldry, Wed 8 Dec 2010, 13:19, Reply)

If I have to be killed in some food based accident.
I want to drown in a vat of mashed potato.
( girlinthehole, Wed 8 Dec 2010, 13:20, Reply)

OOh no BGB. It would have to be all runny if you were to drown in it. Runny mash is unacceptable.

(Cave Duck, Wed 8 Dec 2010, 13:23, Reply)

It doesn't have to be that runny.
I would just not be able to breath and die.
( girlinthehole, Wed 8 Dec 2010, 13:25, Reply)

I think, strictly speaking, that would be suffocating, which would be far more acceptable, obviously.

(Cave Duck, Wed 8 Dec 2010, 13:28, Reply)

Nice, but the stuffed shirts on the committee won't like it.
It'll be a bit like that film "Strictly Ballroom" but with mashing instead of mincing.
(Cave Duck, Wed 8 Dec 2010, 13:21, Reply)

Oh yes!
I love mash - loads of butter and cheese, all mixed up then back in the oven to crisp up the top and melt the extra cheese!
( sporters I’m sincerely gratitude to you, Wed 8 Dec 2010, 13:21, Reply)

Or.....
boiled sweet potato, mashed and mixed with cheese and sweated off onion. Chuck an egg and some flour in, mix up then back in the oven. Amazing!
( sporters I’m sincerely gratitude to you, Wed 8 Dec 2010, 13:23, Reply)

Damn work for making me miss a mash thread
I quite by accident stumbled across the half parsnip, half potato mash and it's fabulous and what I mostly do these days. Unfortunately I used my parsnip in the stew so this was just regular mash.

Having drained the potatoes, I scoop them to one side of the pan still on the heat and add a knob of butter, a dollop of creme fraiche, some cumin and some nutmeg if I had any to the other side.
When the butter has melted - and the potatoes dried out a little - I mash it all up. Fab.

I keep meaning to get some nutmeg but forget when I'm actually shopping, so I've tried ginger, coriander, tarragon or sage so far as substitutes. Most are fine, probably wouldn't use tarragon again though.

I'll be adding chopped chives next time, I reckon. Either that or use mascarpone instead of creme fraiche.
( The Light in Chains don't touch the Pope's boner, Wed 8 Dec 2010, 14:42, Reply)