See also A Culinary Experiment Update.
Winter looms, and the soup season is soon to be upon us, though the more perceptive among you might have noticed that, here at least, it’s never entirely gone away.
I’m quite partial to leek and potato soup, not least because of its simplicity – leeks, spuds, stock, herbs, seasoning – what’s not to like?
But because the arthritis in my hands has recently gone from inconvenient to WTF???!, peeling ice-cold spuds straight from the fridge is something best avoided, so I wondered – how would it be using Smash instead?
I do, if I say so myself, make stunningly good mashed potato.
When I was a little kid, in the Ardwick slum of post WW-2 Manchester, every kitchen seemed to boast an empty, brown, half-pint, beer bottle. This was the potato masher – then the perfect tool for achieving perfectly smooth and lump-free mash. It still is.
Fast forward 60-ish years and my current weapon of choice is a half-litre up-market “cyder” bottle, but the results are just as impressive.
There’s a technique, of course, but it’s quite simple – pound the spuds smooth with the bottle (and it must have a flat bottom, no punt). They’ll now also be stodgy, so take some softened butter and room-temperature milk or cream, and beat them into the spuds with a rice paddle** until light and fluffy – and you have a pan of the smoothest, lightest, mash. Anything else in terms of seasoning or herbs is down to personal taste.