IRISH FLAG MASH ~ WeLoveDonegal's own invention!
The idea for this came to me when I started to think about designing some new Irish dishes to add to our traditional recipes. And so I came up with Irish Flag Mash. Why the name? Well, we have the green of the scallions/spring onions, the white of the potatoes, and the gold or orange of the carrots. As an alternative, or if you are a great cheese lover, exchange the carrots for an orange coloured cheese grated and added to mash just before serving. The dish is simple and quick to make but very moreish and can be used to top our Irish Cottage Stew or as a potato accompaniment to steak, fish, or maybe bacon/ham.
Or even alone as a dish of real comfort food, adding a big dollop of butter on top.
YOU WILL NEED
~ Potato peeler
~ Sharp knife and chopping board
~ Medium to large saucepan with lid
~ Potato masher
~ Collander
~ Sieve
~ Grater
INGREDIENTS (for 2))
4 medium potatoes, peeled and cut into cubes
2 scallions/spring onions, rinsed, outer layer peeled off and sliced into rings
2 carrot2, peeled and grated
(If using cheese (about half an ounce) instead of carrots, use Cheddar or Red Leicester cheese as the cheese must be an orange coloured cheese)
1 egg yolk (economy tip, see at end of page)
Butter
Milk
Salt and white pepper
METHOD
1. Boil the potatoes until tender and remove the pot from the heat
2. Drain the potatoes into a collander
3. Put the drained potatoes back into the pot and mash quickly
4. Put the butter and milk into a micowave proof jug and zap for about 45 seconds
5. Add the melted butter and hot milk mix to the potatoes
6. Put the potatoes and butter/milk mix back onto a low heat and mash through until light and fluffy
7. Keep the pot on a very low heat so as not to burn the mash
8. Put the grated carrots in a little boiling and water and cook rapidly over a high heat for approximately 60 seconds
and then drain in a sieve immediately
9. Add the egg yolks and mash through, making sure the yolks are well mixed in. Do this quickly to ensure the yolk doesn't start to set in the mash before it is mixed through
10. Add in the cooked grated carrots and mix through quickly (or cheese if using instead)
11. Add the salt and white pepper to taste
12. Finally add in the scallions/spring onions and serve
Economy Tip
Don't throw away the white of the egg. Line an egg cup or small glass with cling film, drop the egg white in, twist the top of the cling film around it and freeze for use in meringue or other dishes at a later date.
Or even alone as a dish of real comfort food, adding a big dollop of butter on top.
YOU WILL NEED
~ Potato peeler
~ Sharp knife and chopping board
~ Medium to large saucepan with lid
~ Potato masher
~ Collander
~ Sieve
~ Grater
INGREDIENTS (for 2))
4 medium potatoes, peeled and cut into cubes
2 scallions/spring onions, rinsed, outer layer peeled off and sliced into rings
2 carrot2, peeled and grated
(If using cheese (about half an ounce) instead of carrots, use Cheddar or Red Leicester cheese as the cheese must be an orange coloured cheese)
1 egg yolk (economy tip, see at end of page)
Butter
Milk
Salt and white pepper
METHOD
1. Boil the potatoes until tender and remove the pot from the heat
2. Drain the potatoes into a collander
3. Put the drained potatoes back into the pot and mash quickly
4. Put the butter and milk into a micowave proof jug and zap for about 45 seconds
5. Add the melted butter and hot milk mix to the potatoes
6. Put the potatoes and butter/milk mix back onto a low heat and mash through until light and fluffy
7. Keep the pot on a very low heat so as not to burn the mash
8. Put the grated carrots in a little boiling and water and cook rapidly over a high heat for approximately 60 seconds
and then drain in a sieve immediately
9. Add the egg yolks and mash through, making sure the yolks are well mixed in. Do this quickly to ensure the yolk doesn't start to set in the mash before it is mixed through
10. Add in the cooked grated carrots and mix through quickly (or cheese if using instead)
11. Add the salt and white pepper to taste
12. Finally add in the scallions/spring onions and serve
Economy Tip
Don't throw away the white of the egg. Line an egg cup or small glass with cling film, drop the egg white in, twist the top of the cling film around it and freeze for use in meringue or other dishes at a later date.