‘Great Sauces Transform Good Food into Gourmet’
Get your glam on
Fancy restaurants are serving ‘dressy’ mashed potatoes. They’re getting their glam on. Muslin plain gussy’s up to chiffon silk potatoes with the addition of root vegetables. Rutabaga, turnips, parsnips, celery root and carrots are game changers; like rosy cheeks and a sleek black dress.
Here’s a switch, try fruit – apples. The first time I served this mash I got “mmmmmmm’s” partly because it’s a new, interesting version but mostly because it’s so delicious. Slightly sweet, the apples definitely change potato comfort into a glitzy night out on the town. The blush of nutmeg isn’t really there but does something important without taking a bow. It doesn’t need a gob of cream, butter or cheese to be a show stopper. Makes me smile.
You might also enjoy White Cheesy Mashed Potatoes, Glazed Carrot Sticks, Parmesan Zucchini Crisps, Thyme and Garlic Polenta and Risotto.
Recipe: Irish Potato Apple Mash
Prep Time: 8 Minutes | Cook Time: 17 Minutes | Yield: 6 Servings | Level: Easy
- 4 medium russet potatoes, peeled, chopped
- 2 apples, peeled, chopped
- 4 Tbsp butter, cut in chunks
- 1 Tbsp sugar
- 1/4 tsp freshly grated nutmeg
- Exchange russet for white potatoes.
Special Equipment – large pot
2 Drain. Add butter, sugar, nutmeg and mash. Adjust for salt.
Cut the potatoes and apples in the same size chunks so they cook evenly.
Serve this mash with Shamrock Corned Beef Brisket and Cabbage and Carrots.
This is a delicious diversion from regular mashed potatoes. Serve with chicken or pork.
Inspiration – Lucinda Scala Quinn
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 15, 2013