Viewing 40 posts - 1 through 40 (of 44 total)
  • Interesting mash
  • Cougar
    Full Member

    Inspired by the sausages thread, I’m having bangers & mash for tea.

    Any ideas on how to jazz up the mash a little? I’ve made garlic & chive mash in the past which has gone down a storm, but I’m open to other suggestions.

    Cheers.

    BigJohn
    Full Member

    equal quantities of butter & spuds is jolly nice.

    daftvader
    Free Member

    mix the normal potato with either sweet potato or parsnips…. and a good ammount of black pepper

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    Cougar
    Full Member

    That would be a great idea if I had either of those things. My vegetable stash at the moment is spuds, onions and peppers. I’ve every herb and spice known to man, though.

    jambalaya
    Free Member

    I’m guessing you don’t have any truffle oil in the cupboard 😉

    A puree style made with warm milk and lots of butter then whipped very smooth is nice. Some slightly caramelised onions mixed in is good too.

    wolly
    Free Member

    Beetroot with your spuds bright pink and awesome

    speckledbob
    Free Member

    Mustard. Mmmm

    Cougar
    Full Member

    The caramelised red onion is going in the gravy. (-:

    Beetroot you say? That’s an idea for next time. Presumably not the pickled variety…

    PiknMix
    Free Member

    Whole grain mustard or Horseradish

    daftvader
    Free Member

    saute some of the onions and pepper in whatever spices will go withh the sausages and then mix into crushed, not mashed, buttered spud. or just have normal spud with a really good caramelised onion gravy (edit beaten to it!)

    Cougar
    Full Member

    Mustard. Mmmm

    I’m glad you said that, as it was something I was wondering. I’ve mustard seeds; what would you do with those, dry-fry or just bung ’em in at the end, or grind, or something else? I don’t think I’ve any actual mustard other than the bright yellow American stuff you’d put on hot dogs.

    wolly
    Free Member
    twoniner
    Free Member

    Whole grain mustard or Horseradish

    This, goes great with sausages. 8)

    Junkyard
    Free Member

    cheesy mash …I miss that and it is proper classy to boot

    Cougar
    Full Member

    Allergic to cheese unfortunately.

    Cheers for the suggestions so far guys, this is great.

    bearnecessities
    Full Member

    Cocaine FTW.

    huckleberryfatt
    Free Member

    Olive oil and black pepper is delish
    Or avocado and black pepper–alarmingly green but tastes lovely and buttery

    deadlydarcy
    Free Member

    Any cheese about that you could grate in? Use an electric whisk instead of a masher for smooth texture. Put in a roasting dish and crisp under the grill?

    Dunno really…given what you’ve got to hand, can’t think of much else, sorry.

    deadlydarcy
    Free Member

    Oops, just seen the “allergic to cheese” bit. Crossed posts. 😕

    deadlydarcy
    Free Member

    Not as classy as cheesy peas JY 😀

    Drac
    Full Member

    Moster Mash

    [video]http://www.youtube.com/watch?v=TeRuwZ4nIt8[/video]

    Good luck getting the tune out of your head.

    Junkyard
    Free Member

    Anyone ever tried cheesey peas?

    Cougar
    Full Member

    Squeezy ones? Brilliant.

    Cougar
    Full Member

    Incidentally,

    Is there anything in cooking quite as satisfying as cooking onions?

    RichPenny
    Free Member

    Dill is what you want. Compulsory in my house, though it really needs to be fresh not dried.

    breadcrumb
    Full Member

    Sweet corn mash is rather nice. I think house radish mash will be nicer with sausages though.

    tomhoward
    Full Member

    Do the potatoes in the oven, as per jackets. When done, scoop out the spuds and put them through a potato ricer. Season, then mix with whole milk, butter, grain mustard and grated cheddar. To serve, splosh it on the plate, or back into the skins from whence the spud came.

    Poyfectly. (obvs without the cheese for you op)

    slowoldgit
    Free Member

    Cut the onion thinly, downwards, into slivers and fry lightly. Add to mash. It works with leek matchsticks too: both are better if you have some green veg to add, sliced thinly and parboiled. And someone already mentioned carrot already.

    Black pepper, but you know that.

    Cougar
    Full Member

    Dill is what you want

    I never really ‘got’ dill. Isn’t it a fish thing?

    Cougar
    Full Member

    And here we go.

    brakes
    Free Member

    KETCHUP YOU PONCE!
    BOOM!

    EDIT: that bowl you’ve put it in isn’t very well made

    Junkyard
    Free Member

    Is there anything in cooking quite as satisfying as cooking onions?

    I have some chocolate muffins in the oven

    Cakes and breads are much more satisfying IMHO

    Is that in a Yorkshire pudding?
    Nice touch

    Cougar
    Full Member

    I don’t know if that’s a joke or not, but I am so doing ketchup mash next.

    jodafett
    Full Member

    Incidentally,

    Is there anything in cooking quite as satisfying as cooking onions?

    Cooking sausages? Oh wait…..

    Nice photo btw, slightly more appetising than my bag of Doritos!

    Cougar
    Full Member

    I’ll take that to my grave. “Cougar’s cooking: slightly more appetising than a bag of Doritos.”

    bearnecessities
    Full Member

    Can I take a guess they are not 97% pork Debbie and Andrew’s Harrogate sausages?

    I’m going with……Tesco Butcher’s choice or equiv price bracket, around £1.80 for 6?

    😀

    Cougar
    Full Member

    He don’t know me very well, do he.

    bearnecessities
    Full Member

    To be fair, I am opening myself up for a lashing. Just looking at the ‘finish’ to the skin (looks grilled?) and due to shrinkage, prompted my wild generalisation and obviously what is about to be proved, inaccurate guess.

    It’s quorn innit? 😉

    khani
    Free Member

    I’m surprised nobody’s suggested Stilton and anchovies yet…
    .
    .

    It’s quorn innit?

    Is it?
    Noooooooo!!!!….

    brakes
    Free Member

    I am so doing ketchup mash next.

    damn straight

    I’m surprised nobody’s suggested Stilton and anchovies yet…

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