Perhaps my intent dislike of making mash is due to the scale I've sometimes had to make it on. Im not sure if you know this about me, but Im a caterer. Recently I've been feeding lot of people at church events, as I manage our kitchen there. Mash is OFTEN on the menu. Soft and fluffy under the topping, crisp and baked as the topping, pushed into a dish as a "pie crust", lets face it, its versatile stuff!
A few things you might not know about mash:
- Use fluffy potatoes rather than waxy potatoes, and if using waxy potatoes crush them, dont mash them, or they will turn to runny gloop. For your local varieties consult google - there are 1000's!
- Mash freezes REALLY well. I froze tablespoons of it into iced cube trays while weaning my babies, great to add with any other puree'd vegetable or even fruit, as it reduces acidity and tartness. Also a great way to thicken up a quick veggie soup. NOWADAYS I freeze it in the portions we need in zip lock bags, and defrost in the Microwave on high. It needs a good stir when you are done defrosting it.
- crush your potatoes with a little seasoning in the mixer and spoon over mince or fish pie bases, spray a little olive oil over them and pop the dish under the grill for a delicious crispy potato crust.