New for me, mashing potatoes with the skins left on. My husband doesn't like mash, he thinks its bland so I wondered what he would make of this. Mr Slater says that roughly mashing the potatoes with a fork and leaving the skins on gives " a rather wholesome, rustic quality........an earthy, rough meadow feel of the potato ..."
Well as usual he is right. My mashed potato has always been creamed to perfection with butter and milk - or sometimes a drop of cream if I have some available, so I found it quite hard to leave the potato " lumpy".
But it does work, the texture and taste are wonderful - might try this on a shepherds pie next time.
Husband's verdict " Very tasty". Praise for mashed potato indeed!
I wonder if this could be used as an accompaniment to meat, maybe a piece of gammon? Although the leek and mushroom sauce beneath the mash is delicious - could that be due to the addition of dry Marsala?
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