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Paul's
Perfect Mash
Serves 4
Ingredients:
675g floury potatoes (King Edward, Kerr's Pink)
5ml/1 tsp salt
Method:
Wash potatoes and peel, removing any green spots.
Cut into even sized pieces, no smaller than 4cm.
Place in saucepan, cover in cold water, bring to boil.
When the water boils, turn down the heat and cook the potatoes at
a simmer.
Simmer until potatoes are cooked through. (Check by inserting a
table knife into the potato, the potato should fall off).
Drain potatoes in a colander to steam dry.
Return to the saucepan, steam dry over a low heat for a minute.
Mash with a hand masher whilst the potatoes are still warm.
Add a little warm milk (never use cold milk).
Then push through a metal sieve, slowly, using small amounts of
potato at a time.
Never mix in a food processor as you will overwork it.
Add butter, salt and pepper to taste.
Paul's Rosti Potatoes
Serves 4
Ingredients:
675g potatoes
1 onion, finely chopped
45g butter
60ml vegetable oil
5ml/1 tsp salt
Method:
Fry
onion in half of the butter.
Place potatoes in a saucepan, with 1 tsp salt.
Cover in cold water and simmer for 5 minutes.
Drain in a colander.
When cool enough to handle, grate coarsely and season with salt
and pepper.
Put half the oil into a 25cm saute pan.
When hot add the remaining butter and heat until foaming.
When the foaming subsides press the grated potato into the pan.
Fry over a low heat until golden and crusty on the underside (should
take about 15 mins)
Slide the potato cake out of pan into plate, then repeat the same
process for the other side of the cake, for 15 mins.
Serve hot, cut into wedges.
Paul's Fat Chips
Ingredients:
Golden Wonder potatoes (or use Maris Piper)
Vegetable oil
Beef dripping
Method:
Peel potatoes and cut into perfect square chip shapes, 10cm in width.
Run cold water over the potatoes to wash off all the starch.
Dry potatoes in a clean cloth.
Heat the oil in your fryer to 115-120C and par-fry the chips for
15-20 minutes in vegetable oil. (They should be light in colour
and just cooked through.)
Heat the beef dripping in a separate fryer at a temperature of 180C.
Cook the chips until they are an even golden brown colour. (They
should be soft on the inside and crispy on the outside.)
Shake onto some kitchen paper to absorb the excess fat.
Sprinkle on some salt and serve.
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