Baked Potato Mash

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
Serves 3-4

The perfect accompaniment to roasts, grilled meats, fried chicken, meatloaf and a variety of main dishes. This flavourful version elevates the humble mashed potato to this spectacular soft and creamy version with a crunchy topping.

Ingredients
500 gm
white fluffy potatoes
salt and pepper to taste
2 tbsp
butter
1/2 cup
hot milk
1
green onion, white part finely chopped
(reserve the greens)
2-3 tbsp
red onion, finely chopped
1/2 tsp
garlic paste
1-2
chopped fresh chillies
(or 1 tsp chilli flakes)
2 tbsp
fresh coriander or parsley, chopped
juice from half a lime
(about 1 tbsp)
4 tbsp
mozzarella or cheddar cheese, grated
(optional)
2-3 tbsp
fresh breadcrumbs
(simply grind a slice or chunk of stale bread)
Instructions 

Peel and cube the potatoes, then wash them to get rid of any excess starch. Put them in a pan, cover them with water and add a touch of salt. Bring to a boil and simmer on medium heat until the potatoes are tender. Drain them and let them sit in the colander after draining for 5 minutes so they steam properly. Do not let them get cold, they need to be mashed while still very warm.

While the potatoes are boiling, heat 1 tbsp of the butter in a pan and add the chopped onions, stir them until softened then add the garlic and fresh chillies. Mix for a few seconds and turn off the heat.

Turn the potato cubes into a large bowl and add the remaining butter, some salt and pepper to taste. Then add the onion-garlic mixture and chilli flakes. Heat the milk and then add it all into the warm potatoes and mash. Finally add the chopped fresh herbs and lemon juice. Give everything a quick mix with a whisk to combine. Do not over mix as this will make the potatoes gluey. Taste and adjust seasoning if needed.

Grease an oven-proof pan with a little butter and put the mashed potatoes into it. Sprinkle the top with the grated cheese and breadcrumbs. Bake in a 200 C preheated oven for about 15-20 minutes or until the crumbs are golden and crispy.

Remove and sprinkle the reserved greens from the spring onions as a garnish.

Enjoy!