Mash
Mashed potatoes is no longer only good for Brits, babies or as a topping for Shepherd's Pie. This comforting side dish has finally come out of the closet and is gracing the tables of the top restaurants around the world.
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Potatoes are not the only vegetable coming under the masher either: peas, eggplant, squashes, artichokes, turnips, carrots, beetroot and sweet potatoes have become firm favourites. Lifted with a dash of cumin, garlic, balsamic vinegar, salsa, coriander, chillies, lemon zest, nutmeg, dill or a cheese of your choice, it's a sure winner.
A staple of the north of England is Mushy Peas, dried marrowfat peas which have been soaked overnight and then boiled, served with fish and chips. And the Peruvians love 'papas con limone', which is potatoes mashed with a chopped onion, chilli pepper, lemon juice, olive oil and chilli flakes, and topped with black olives, cubed mild Cheddar cheese and slices of boiled sweet potatoes.
Just as mashed potato can be added to soups and stews as a thickener, to fish and vegetable cakes as a binder, or piped around a dish as duchesse potato garnish, so can any other mashed vegetable of your choice.
And remember, it's now hip to serve mash with just about any dish, from pot roast beef and cooked prawns to waterblommetjie bredie and smoked yellowtail. Just don't say you didn't know.
Whatever kind of vegetable you're going to mash, ensure the cubes are all the same size. If you don't, the small pieces will be watery and floury by the time the big ones are done, or the big pieces won't be as soft as the smaller ones, giving you lumpy mash with little taste and bad texture.
