Everyone likes mashed potatoes. Put mash on the menu to go with a slow-selling dish, and it whistles out the door. This recipe with its inclusion of boiled onion is particularly fine, and was shown to me by
Like so many simple and delicious dishes, there is a certain rigour to the method. The right sort of potato is essential, the correct amount of water retained by the spuds when they are drained is also vital, but probably most important is not to over-work them during mashing, as this results in a starchy mess. I prefer an old-fashioned ‘masher’ but have got good results with food mills and potato ricers. Avoid food processors at all costs.
Put the potatoes and onion in a pan with enough water to cover them. Boil until the potatoes are tender, then drain, reserving about
© 1999 Alastair Little. All rights reserved.