Original recipe of the week: Sunday treat

27^th April 2012

Bethany Stone

Bethany Stone

27 April 2012

Mashed potato is a British essential, thick and creamy, mashed and fluffy (or whipped if you’re American). It is generally made from freshly peeled and boiled potatoes, the floury the better using a hand masher, fork or even a ricer. Usually served with classics such as cottage pie or sausages (bangers and mash), it also goes immensely well with both freshly prepared onion and instant gravy alike.

For a slightly French take on the perfect mash for Sunday or even as a weekday treat, try this recipe for an instant meal lift.

Caramelised onion mash

Serves 4

Preparation and cooking time: 30-45 minutes

What you will need:

8 small-medium white and floury potatoes (I like to use King Edwards)

2 knobs of butter

1 tbsp of milk

salt

pepper

3 medium white onions

2 tbsp of dark brown muscovado sugar

1 large saucepan with lid

1 small saucepan

Potato masher

Potato peeler

Wooden spoon

Method:

1. Firstly you need to peel and wash all of your potatoes to remove the excess starch and all of the dirt that may remain. Next, place them in the large saucepan with water two thirds full and put on the lid.
2. Bring to the boil and turn down to simmer. Keep a check on the water and softness of the potatoes with a fork every 5 minutes or so and remove from the heat when falling apart.
3. When removing from the heat strain off two thirds of the water, but leave a little in the bottom. Cover the potatoes with a sheet of foil and replace the lid to keep warm whilst you make the caramelised onions.
4. Peel and chop your onions into half rings. Place these into the small saucepan with a knob of butter. When the butter has melted and the onions are softened you can add the sugar.
5. Continue to mix the sugar with the onions until it is bubbling away and reducing nicely. You may need to turn down the heat a little.
6. When the syrup has really reduced and the onions are soft, you can remove from the heat and set aside to cool slightly and go nice and sticky.
7. Now remove the foil from the potatoes and get ready to mash. Add in the second knob of butter, milk, salt and pepper and mash until smooth. Be careful not to over-mash. When you are happy with the consistency, you can stir in the syrup. Make sure to taste before you serve as you may need to add more pepper. Add the onions evenly and you’re ready to go.
8. Serve with a beef and onion pie like I did. Vegetable gravy works best if you like it, but it can also be eaten alone.

Bethany Stone