When I peel potatoes I always peel at least twice as many as I need for a meal. If I’m going to invest my time at the kitchen sink peeling spuds, then I might as well make it worth my while. Once mashed, I divide the potatoes into 2 sections – 1 to cool for freezing, and 1 for the main meal. Frozen mash is one of my kitchen secrets because I keep it on standby for busy days or quick suppers.
How do I cook the mash once defrosted though? Mash and gravy are one of life’s luxuries and there is nothing like a spoon of mash made with plenty of black pepper, topped with a runny poached egg. Excuse me while I drool on my keyboard at the thought.
Sometimes I do fancy something different, and this is where the idea of the potato pizza was born. The trick is to cook the base until it’s crispy on a low heat before adding the other ingredients. This adds to the cooking time, but really it’s not long when it comes to active-cooking time as it takes only 10 minutes to assemble. Read More