marfona potatoes
Spice Up Your Mash

This month we put a twist on an old favourite - mashed potato.
We have brought together our favourite mash recipes for you to try.
Use the basic recipe here and then make your choice from those below to Spice It Up.

Basic Mash Recipe

900g (2lb) Potatoes
50g (2oz) Butter
4 tablespoons milk
2 tablespoons crème fraiche
Place all the ingredients in a bowl and mash until smooth. Season to taste with salt and pepper

marfona potatoes

Parmesan, Garlic and Olive Mash

6 Roasted garlic cloves
2 tablespoons Olive Oil (omit butter from basic recipe)
1 oz Parmesan
1 oz Chopped olives (we used Kalamata and Halkidiki)

Melody potatoes

Pea and Mint Mash (good with Lamb)

Omit milk and butter from basic recipe
4 tablespoons mayonnaise
4 tablespoons chopped mint
160g peas
juice of 1 lemon

mashed potatoes

Bacon, Garlic and Rosemary Mash

4 rashes Bacon (chopped and fried until crispy)
1 small red onion (chopped and fried until brown)
1 tablespoon Chopped rosemary (fried for 1 minute with onion)
6 Roasted garlic cloves

mashed potatoes

Mustard Mash

1 1/2 tablespoon wholegrain mustard
1 tablespoon horseradish
2 tablespoon French's yellow mustard

mashed potatoes

Potato Wedges

600 g potatoes such as Sagitta, scrubbed and cut into chunky wedges
Sea salt
Freshly ground black pepper
Olive oil

Preheat oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil. Add the potatoes to the pan and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes. Then transfer to a roasting tray and add a couple of tablespoons of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil. If you are adding any extra flavouring then do this now. Spread out in one layer. Cook in the hot oven for 30 minutes (turning the wedges from time to time) until golden, crisp and cooked through.
Ideal with grilled meat and as a slightly healthier alternative to chips. Can be cut peeled or cut into 'Fat Chip' size.
Before putting the wedges in the oven try adding: 1 heaped teaspoon of sweet smoked paprika, or 1 heaped teaspoon of cumin or coriander, or Rosemary and garlic, Mixed herbs, or Chilli powder. The possibilities are endless!

mashed potatoes

Roast Potatoes

Serves 8-10
1kg/2½lb floury potatoes, such as Sagitta, peeled and cut into chunks
olive oil, goose fat, or a mixture of olive oil and butter

Preheat the oven to 220C/425F/Gas 7. Parboil the potatoes in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges.
Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Add the potatoes to the hot fat, shaking them about as you do so. Put the tin back in the oven and cook for about 1 hour (turning the potatoes over from time to time) until the roast potatoes are golden and crunchy on the outside and soft in the middle.

potato gratin

Potato Gratin

Serves 4
675g Potatoes, well scrubbed and very thinly sliced
2 onions, thinly sliced
125g Cheddar cheese, grated
Salt and freshly ground black pepper
150ml (¼pt) Single Cream
1/2 teaspoon ground nutmeg (optional)

Preheat the oven to 160C/320F/Gas 2. Lightly grease an ovenproof dish, then, starting with a layer of potato slices, make alternate layers of potato, onion and cheese, seasoning with salt and pepper, reserving approximately 25 g (1 oz) of cheese for the top. Finish with a layer of potatoes. Mix nutmeg into cream (if using), then pour it over the potatoes and top with the reserved cheese.
Cook for 1-1½ hours or until the potatoes are tender and the top is golden brown - if the top is brown before the potatoes are cooked cover with foil and continue cooking.