There is no denying it. I am having a long-standing love affair with potatoes. In any way, shape or form, this love affair has been going on for all of my life. My mom always made the best mashed potatoes on the planet. Her secret was to grate a bit of raw onion into them. Talk about small addition that packs a walloping flavor punch. They were fabulous. Love my mom's mash!
And don't get me started on her pan fries. Occasionally she would boil extra potatoes (in the skins) just so she could make us pan fries for supper the next night. I can remember watching her peel them and then she would methodically cut them into thin slices and pan fry them . . . in butter . . . a few slices at a time, until they were golden brown all over. I think they were everyone's favourite!!! There were never enough of them to satisfy our appetites! Just enough to keep us wanting more!
A real treat would be on Saturday evenings when she would occasionally make us weiners and chips. Hand cut, home fried chipped potatoes, with hot dogs added to the fat for the last few minutes . . . the chips all golden brown and delicious, the hot dogs, gilded and crisp. Just the thought makes me salivate.
Rich and creamy scalloped potatoes . . . she didn't make any fancy sauces . . . they were simply sliced potatoes and onions, layered in a dish with salt, pepper, a bit of flour, and some dobs of butter between the layers and rich creamy milk pour over top. Baked until the potatoes were meltingly tender . . . the milk would scald, and a rich sauce would form from the flour and butter between the layers, seriously tasty. Always a treat.
My Todd is a MASH fiend. He quite simply adores mash. Today I amped it up a bit by using some additional flavours . . . with the addition of parsnips and swede (rutabaga to you North Americans) in a mash that gives you a triple whammy of deliciousness!
Mashed together into a fabulous meld of loveliness along with some butter, milk and cream . . .
Mmmm . . . so good, so easy, so tasty, but that is not all, no . . . that is not all . . .
I have added some interest and additional flavours by creating a delicious horseradish bread crumb to sprinkle over top of the potatoes. Oh so scrummy!
These were . . . there is no other word to describe them . . . FANTABULOUS!!!
So fantabulous that I am surprised as much made it to the table as did . . . my fork kept accidentally dipping into them for just one more taste test . . . oh, yes . . . I can be that naughty.
*Triple Mash with Horseradish Crumbs*Serves 6Printable Recipe
The next time you cook a roast dinner, why not think about making these favulously tasty spuds! Filled with flavour, they are amazingly delicious!
1 pound yellow fleshed potatoes, peeled and cubed2 medium parsnips, peeled and cubed1/2 medium rutabaga, peeled and cubed1 tsp sat4 TBS butter, divided 30g fresh soft bread crumbs (1/2 cup)1 TBS prepared horseradish60ml milk (1/4 cup)60ml single cream (1/4 cup)1/4 tsp black pepper, or to taste
Place all of the vegetables into a pot of lightly salted water to cover. Bring to the boil, then cook at a quick simmer until all of the vegetables are tender, about 15 to 20 minutes.
While the vegetables are cooking, melt 2 TBS of butter in a non-stick skillet over medium heat. Once it begins to foam, add the bread crumbs. Cook, stirring, until the crumbs start to toast and brown. Add the horseradish and stir it in, cooking for about a minute longer. Set aside and keep warm.
Once the vegetables are tender, drain well. Return to the pot and shake over the residual heat from the burner until they have dried out. Mash well with the remaining butter, stirring in the milk and cream. Taste and adjust the seasoning with salt as requried and the pepper. Spoon into a serving bowl and sprinkle the crumbs over top. Serve immediately.
Next time you are doing a roast dinner, or simply grilling chicken, chops or steaks, do yourself a favour and try out this most delicious mash. You won't be sorry. I promise. Bon Appetit!
