45 mins
Mash with Attitude
Recipe by Graham
Mash with Attitude is just what it says... a creamy potato mash with flecks of carrot, topped with crisp bacon that gives it a somewhat theatrical pose for a great effect when served to the table.
Try to use floury potatoes if possible. What’s the difference between Waxy and Floury Potatoes? Waxy potatoes (like Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.
Masala Dosa 
Meatball Tagine with Lemon & Olives Ingredients for Mash with Attitude
Currently displaying quantities in US Imperial Measurements
How to Cook Mash with Attitude
- Peel and quarter the potatoes. Peel and coarsely shred (grate) the carrots. Peel and dice the onion.
- In a large saucepan, cover the potatoes and carrots with 2" (5cm) of cold water and bring to a boil over a high heat. Reduce the heat and simmer until the potatoes are tender (about 15-20 minutes).
- Meanwhile, cook the bacon in a large skillet over medium heat until it is crisp, then drain it well on paper towels. Discard all but 1 tablespoon of the bacon drippings from skillet, add the oil and chopped onion and sauté gently for 10-12 minutes until the onion has softened and is very lightly browned. Stir in the thyme and cook for a further 2 minutes.
- When the potatoes are fork-tender, drain them and transfer them to a large bowl. Add the milk, butter, and salt and mash with a potato masher until the mixture is smooth (there should be small flecks of carrot visible). Stir in the onions then crumble the bacon over the top. Serve immediately.
GRAHAM'S HOT TIP:
Don't be afraid to add more milk or butter if necessary to get those potatoes to a lovely creamy consistency.
Reviews of Mash with Attitude
 January 01 2015Thanks for a great recipe. I tried it for my thanksgiving dinner and everyone enjoyed it! Your recipe is indeed "perfect". Last time I did it, I was going to add some roasted garlic but changed my mind and added a few spoonfuls of horseradish sauce. Now THAT really is mash with attitude! FellaF (3 reviews) |
 August 04 2014Since everyone is offering tips, here's mine! Even with a great recipe like this, you need some "wet". Mashed potatoes are a vehicle for gravy. And its not just pouring the gravy over the mashed potatoes - you have to make an indentation in the potatoes to hold the gravy. Heaven forbid that someone uses the gravy ladle to make the indentation and then puts it back into the gravy bowl with potatoes attached. Sometimes I even prefer mashed potatoes and gravy without the potatoes! One of the first things we learned as young kids was how to make a mashed potato dam to hold the maximum amount of gravy. But you can do the same with butter... make a hole, drop in a blob of butter, cover it over with potato, sit back and let it melt, then burst the dam and watch the butter go all over the potato! Might not be good for the waistline, but it's good for the soul :-) Thomas (5 reviews) |
April 10 2014 This is pretty my recipe as well - delicious, isn't it? Two tricks I use: first, I drain the potatoes and return them to the still-hot pot while I heat the butter and milk (or cream) - the extra minute in the pot dries them a bit and they absorb the fats better. And second, I run them thru my ricer into the mashing bowl, which really helps de-lump quickly. Still use my masher to integrate the butter, milk, and cream though. harperB (2 reviews) |
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| August 22 2013 Picky-picky husband was thrilled with this when I served it with your lemon chicken recipe for dinner. Thank you for sharing this. layla (1 review) |
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