Loading Search Bar...
READY IN
45 mins
Mash with Attitude Recipe

Mash with Attitude

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

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.

      Preparation Time: 15 Minutes

      Cooking Time: 30 Minutes

Ingredients for Mash with Attitude

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1½ lb
potatoes
¾ lb
carrots
8 rashers (slices)
smoked streaky bacon (side bacon)
1 tablespoon
sunflower oil
1 large
onion
1 teaspoon
fresh thyme leaves
6 fl oz
milk
2 tablespoons
butter
1½ teaspoons
salt

 

How to Cook Mash with Attitude

  1. Peel and quarter the potatoes. Peel and coarsely shred (grate) the carrots. Peel and dice the onion.
  2. 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).
  3. 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.
  4. 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 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.
 
Print Kitchen-Friendly View

Reviews of Mash with Attitude

Rating 4 out of 5 - Many cooks will make this recipe again January 01 2015
Thanks 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!
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again August 04 2014
Since 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 :-)
(5 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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.
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again 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.
(1 review)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

82 Creative Cheese Dishes
82 Creative Cheese Dishes

Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.

68 Easy Pork & Ham Recipes
68 Easy Pork & Ham Recipes

Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.

26 Creative Toasties
26 Creative Toasties

Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!

Other Vegetables Recipes

Turkey and Squeak
Turkey and Squeak

Turkey and Squeak is a simple variation of Bubble & Squeak using turkey meat instead of lamb or beef. Perfect for using up leftovers

Mushroom and Garlic Pancakes (Crêpes)
Mushroom and Garlic Pancakes (Crêpes)

The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes.

Samosa
Samosa

Samosa is a stuffed, deep fried snack that originated in the Indian state of Gujarat and has become extremely popular right across Asia and Europe.

 

 
ALL RIGHTS RESERVED © 2021 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up