When I was a child mashed potatoes were made by robots from Mars and required no more complex preparation than the addition of some boiling water and a quick stir. Now, barely forty years later, we are once again reduced to grubbing up the raw tubers from the earth, washing them, peeling them, dicing, boiling and mashing them.
Clearly not as straight forward as it looks this progress business.
Back in my youth, if we’d been really good we might be allowed the cheese and onion version, though as it cost the same as the plain stuff I was never quite sure how it earned its ‘special treat’ status. My attempts to recreate this childhood comfort food par excellence though always lacked a certain something. The original had a slight tang which I could never quite reproduce, and then came my Eureka moment – yoghurt! Believe me, this will transport you straight back to the land of space hoppers and spangles.
This quantity could feasibly feed four as a side dish, unless they are as greedy as I am with mashed potatoes
- 800g potatoes
- 200ml milk
- 50g butter
- 3 spring onions [white and green parts] diced into half centimetre slices
- 130g Appleby’s Cheshire cheese, grated
- 1.5 heaped tbsps natural yoghurt
Peel the potatoes [with your metal knives, as the Martians used to say], dice into even sized pieces and boil in salted water until tender. As the potatoes cook gently warm the milk, butter and spring onions in another pan. You don’t want this to boil, the heat is just to help the onion flavour infuse into the milk, so once it starts to tremble just turn it off and leave until needed. These days I always use a potato ricer for mash, a device which in the 70’s kitchen would have seemed more alien than one of those robots, but a potato masher will do the job. Add the infused milk and butter mixture, onions and all, and whisk with a fork to combine. Add the grated cheese and yoghurt and continue to whisk over a low heat until the cheese has disappeared. Check seasoning and serve with whatever you like – last night it was braised lamb shanks and peas, but go for fish fingers and spaghetti hoops if the fancy takes you.