Camden New Journal - Reciepe for Mash flavours by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Mash flavours

Mash flavours
Make sure you find a good mashing potato as it makes all the difference.
It will say on the packet in a supermarket, or better still ask your greengrocer.
In case you are wondering, wasabi is a Japanese plant and is used like horseradish.
It comes in a tube and is in most supermarkets. It is very hot so be careful how much you use.
One other thing you may wonder is why put mustard in the cheese mash?
Well, it strengthens the flavour of the cheese, but omit it if you do not like mustard.

Ingredients
Serves 4-6
500g King Edward potatoes, peeled and roughly chopped
50g butter
Full-fat milk
Salt and freshly ground black pepper.

Method
Garlic: Put four peeled cloves into a small tin and roast with the sausages. Add to the potatoes at mashing point.
Black Olive: Add one dessert spoon black olive paste while mashing.
Pesto: Add one dessert spoon green pesto while mashing and perhaps add two dessert spoon’s olive oil instead of the milk.
Cheese: Add 125g grated cheddar cheese and half teaspoon mustard powder while mashing.

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