HOW TO MASH A POTATO RECIPES

SWEET POTATO MASH RECIPES - BBC GOOD FOOD

Sweet potato mash recipes - BBC Good Food image

Serve a side of mashed sweet potato alone, mixed in with other vegetables and spices or as a topping on classics such as shepherd's pie. We've got plenty of ideas for this versatile root veg.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CELERIAC & POTATO MASH RECIPE - BBC GOOD FOOD

Celeriac & potato mash recipe - BBC Good Food image

Serve this with stews, when you fancy a change from plain mashed potato

Provided by Good Food team

Categories Dinner, Side dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1.3kg floury potatoes , cut into chunks
850g celeriac , peeled and cut into chunks
140g salted butter , plus a knob to serve
4 bunches spring onions , about 550g, cut into 1cm slices (including the green parts)
250ml double cream
freshly grated nutmeg

Steps:

Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

Nutrition Facts : Calories 442 calories, FatContent 32 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 7 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.57 milligram of sodium

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Total Time 1 hours 30 minutes
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1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
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6. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
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From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 644 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
3. Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
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9. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.

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To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

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Total Time 1 hours 30 minutes
Calories 644 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
3. Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
4. Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
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6. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
7. Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
8. Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
9. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.

See details

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