Eat & Drink
Originally published on Tuesday, 11th November 2008
Credit Crunch RX
As we take shelter and brace ourselves for economic uncertainty, forget chicken soup and reach for the real culinary cure-all - a big fluffy bowl of mash.
Proper homemade mashed potatoes taste infinitely better than anything that Tesco Finest or Marks in Spencer have in store and in addition to being cheap and quick to make, homemade mash has the added plus of being a highly creative medium.
Whether spiked with mustard and horseradish or tamed with sweet roasted garlic, there are only 3 things to remember when making mash:
1. Check your potatoes with a skewer to be sure that they are tender. Lumps of raw potato in mash are never a good thing.
2. The starch in potatoes will absorb a lot of liquid so don't skimp on the milk, cream and/or butter. Too little and your mash will be dry and powdery.
3. Try and choose a good variety of potatoes like Maris Piper, King Edward or Cyprus potatoes to give your mash a nice fluffy texture.
Here are 3 recipes to unleash your inner masher:
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Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
