Bashed Potatoes

Spuds – That’s how potatoes are called in the ‘Emerald Isle’. A true Irish would die without having potatoes atleast one meal a day. It is the quintessential Irish food. You will be surprised by the varieties of potatoes served in a meal and every meal, common ones being mash and roast with gravy made with meat drippings. After spending half a decade in Ireland, how can I not love like potatoes. Despite the fact that potatoes are naturally gluten free, it still gets a strike for making people fat. Once in a while, It is alright to have a ladle of mash and gravy. Creamy mash is one among my comfort foods list.

I made the mash similar to the Irish ‘champ’, but baked later. This fusion potato dish is dearly called as ‘Bashed Potatoes’ by me PR. Typically, baked potato takes atleast an hour and half to prepare. This recipe takes about 30 minutes to prepare and plate. It is great with a soup and salad or by itself, and can be had any time of the year.

Serves 2

2 Russet potatoes or any baking potatoes

1/4 cup Milk *I used 2% dairy milk

1 tablespoon Butter * I used unsalted butter. If using salted butter, reduce the amount of salt added while preparing

1 tablespoon Cream * I used heavy cream as that’s what I had in hand

Pinch of Nutmeg powder

Pepper to taste

Salt to taste

1/4 cup of grated Gouda or any cheese

Method

1. Select uniform sized firm potatoes without bruises, spots or ‘eyes’ (sprouts). Wash potatoes to remove dirt by using a vegetable brush. Rinse and pat dry.
2. Pierce holes with a skewer or a fork all around each potato. Take a shallow microwaveable dish or casserole and fill an inch water. Place the potatoes in the dish and microwave for about 4 minutes.
3. Remove the dish from the microwave and flip the potatoes so as to cook the other side. Microwave for another 4 minutes. Check doneness by piercing a skewer or fork into the potatoes. If resistant and hard, microwave potatoes for another minute.

4. Let it cool for about 3 minutes. Discard water. Slice open the 1/3 top of the potato lengthwise to make potatoe boats. Using a spoon, scoop out the ‘meat’ of the potatoes leaving atleast 1/4 of potato pulp on the walls. Take care not to rip or tear the skin. The potato boats/ canoes are ready.

 5. This gives a bowl full of potato pulp.

6. Melt butter in a pan on medium heat. Add cream and milk, taking care not to boil. Mash the potato pulp with a potato masher till you reach a soft, creamy consistency breaking potato chunks, if any. Do not overdo the mashing and stirring as this breaks down the cells and releases starch resulting in gluey and gloppy consistency.

7. Season the mashed potato with salt, pepper and nutmeg. This mash by itself tastes great. Taste and adjust seasoning. I had a couple of spoons before proceeding to the next step 🙂

8. Spoon the mashed potato into the potato boats. You should have enough to fill all the boats. Place the filled potatoes on a greased baking sheet.

9. Preheat the oven to 350 degree Farenheit. Place the baking sheet on the middle rack of the oven. Bake for 10 minutes till the inside of the potato boats is hot. Run the baking sheet under the broiler for a couple of minutes or till the potato top is browned.

10. Remove from the oven. Cool for a few minutes before plating the potatoes. Break the thin crust on the potatoes. Garnish with grated gouda. That releases heat and helps the garnished gouda soften and melt. Alternately, slash a  deep slit on the crust and put a dollop of sour cream.

Hot and creamy bashed potatoes was filling and comforting on a cold noon. We had a bowl of Curried Pumpkin Soup and salad with the soft potatoes. Enjoy the ultimate comfort food 🙂