The most famous mash is, of course, the potato variety and although it seems to be very popular, it is not often excellent.
Certainly in my childhood home it was always a bit lumpy as Mum used only a humble fork to mash the potatoes. No cream and not much butter were included. It was pretty bland affair.
A perfect, rich and creamy potato mash is heaven on earth. The cooked potatoes must be put through a potato ricer or a mouli, never pureed in a machine as that will result in a gluey mess, and a ton of butter and cream is gently added before seasoning. Fabulous.
But sometimes we’re looking for a bit less fuss and a lot more speed. Our three recipes, although not technically ‘mash’ as we’ve pureed them in a food processor, are very quick to make and definitely have a mash-like texture.
The parsnip/leek, kumera/ginger and pea/creme fraiche combinations make fabulous marriages. They’re great if you’re cooking for large numbers and can be made ahead, even days ahead, and stored in the fridge.
Do give them a try. They’re so smashing you won’t go back!
Rosie and Caren
LEEK AND PARSNIP MASH
Serves 6
1 leek, washed, trimmed and roughly chopped
500 gm parsnips, peeled, trimmed and roughly chopped
60 gm butter
200 ml pure cream
Freshly grated nutmeg, sea salt and freshly ground black pepper to taste
Sweat the chopped leek and parsnips in the butter, in a covered saucepan, over a very low heat until cooked through. Try not to colour the vegetables.
Allow to cool a little then transfer to a food processor and process with the cream until smooth. Season with freshly grated nutmeg, salt and pepper.
The Leek and Parsnip Mash can be made ahead and stored in a container in the fridge and gently reheated when needed.
PEA AND CRÈME FRAICHE MASH
Serves 6
3 golden shallots, finely diced
3 garlic cloves, minced
90 gm unsalted butter
750 gm peas, fresh and cooked or frozen and defrosted
1 lemon, zest and juice
225 gm crème fraiche
Sea salt and ground white pepper to taste
Over a low heat, gently fry the shallots in the butter for 5 minutes or until they are soft. Add the garlic and peas and cook for 5 minutes, stirring regularly. Remove from the heat and allow to cool a little.
Transfer to a food processor, add the zest and half the crème fraiche and puree until very smooth. Add 2 or more teaspoons of lemon juice, to taste. Add more crème fraiche until you reach your desired consistency. Season to taste.
The Pea and Crème Fraiche Mash can be made ahead and stored in a container in the fridge and gently reheated when needed.
ROAST KUMERA AND GINGER MASH
Serves 6
1 kg kumera, peeled
1 Spanish onion, peeled
3 cloves garlic, peeled
1 tablespoon olive oil
1 tablespoon ginger, grated
400 gm full cream plain yoghurt
Sea salt and freshly ground black pepper to taste
Preheat oven to 180°C.
Cut kumera into large chunks. Cut the onion into eighths. Place in a baking dish along with the garlic and drizzle with olive oil. Bake for 20-30 minutes or until the kumera is tender, turning once, and the onion is cooked.
Allow to cool a little then transfer to a food processor and add the ginger and half the yoghurt. Puree until very smooth adding more yoghurt until you have reached your desired consistency. Season to taste.
The Kumera and Ginger Mash can be made ahead and stored in a container in the fridge and gently reheated when needed.