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No, it is about the size of a swede and is all 'warty', you will see them in the supermarket along side the turnips and swedes. Basically you peel them (skin quite tough 'cos of the warts), chop them and cook as you would turnip and swede, then when tender mash celerica and potatoes together as normal with butter, salt and pepper, its lovely, I actually only know about it from here!
For each cup of mashed potatos, add about 1/4 cup of sour cream.
For a more complex dish, try this: (Sorry, these are U.S. measures and temperatures)
5 pounds small red-skinned potatoes
1 to 1 1/2 cups milk
2 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
2 large onions, minced
1/2 cup minced Italian parsley
2 large cloves garlic, minced
1/2 cup minced fresh basil leaves
1/2 cup water
Salt and freshly ground black pepper
Olive oil
1 cup (4 ounces) freshly grated Italian Parmigiano-Reggiano cheese
Cook and mash the potatoes as usual. (Potatoes should be smooth). While they are cooking, saute' the onions and garlic in the olive oil, just to transluscence. Add all but a smidgen of the parsley and all of the basil. Season lightly with the salt and pepper. Now, add the water and scrape the good brown bits from the bottom. Place 1 cup of the milk, all the butter and 1 tabelspoon of the olive oil in a bowl and add the recently saute'd flavorings. Blend in the mashed potatoes thoroughly. If the potatoes are a little dry use more milk, but sparingly. Mixture should be creamy and smooth but should form peaks and not be runny at all.
Now comes the good part... Using the olive oil, coat the inside of a 2 1/2 quart baking dish and use 1/2 of the Parmesan-Reggiano to cover the bottom of the dish. Turn the potato mixture into it, leveling as necessary, and cover with the remaining cheese. Cover with aluminum (aluminium, if you insist) and bake in a 350 degree F oven for about half an hour. Center of mixture should be heated thoroughly. Uncover and, just before serving, sprinkle with the remaining Parsley.
We often uncover the mixture and use the broiler to brown the top of the cheeses... being careful not to scorch it...
For a more complex dish, try this: (Sorry, these are U.S. measures and temperatures)
5 pounds small red-skinned potatoes
1 to 1 1/2 cups milk
2 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
2 large onions, minced
1/2 cup minced Italian parsley
2 large cloves garlic, minced
1/2 cup minced fresh basil leaves
1/2 cup water
Salt and freshly ground black pepper
Olive oil
1 cup (4 ounces) freshly grated Italian Parmigiano-Reggiano cheese
Cook and mash the potatoes as usual. (Potatoes should be smooth). While they are cooking, saute' the onions and garlic in the olive oil, just to transluscence. Add all but a smidgen of the parsley and all of the basil. Season lightly with the salt and pepper. Now, add the water and scrape the good brown bits from the bottom. Place 1 cup of the milk, all the butter and 1 tabelspoon of the olive oil in a bowl and add the recently saute'd flavorings. Blend in the mashed potatoes thoroughly. If the potatoes are a little dry use more milk, but sparingly. Mixture should be creamy and smooth but should form peaks and not be runny at all.
Now comes the good part... Using the olive oil, coat the inside of a 2 1/2 quart baking dish and use 1/2 of the Parmesan-Reggiano to cover the bottom of the dish. Turn the potato mixture into it, leveling as necessary, and cover with the remaining cheese. Cover with aluminum (aluminium, if you insist) and bake in a 350 degree F oven for about half an hour. Center of mixture should be heated thoroughly. Uncover and, just before serving, sprinkle with the remaining Parsley.
We often uncover the mixture and use the broiler to brown the top of the cheeses... being careful not to scorch it...
I just 'doctor' packet mash dried potato. Made with milk instead of water and add whatever takes your fancy; cream cheese, parsley, garlic powder, butter, mayo..I could go on and on. In fact, Clanad's recipe appeals to me; but 5lbs of potatoes makes me wonder how many people that would feed. Too much for just Viv & me.........Ron.
I have found tht the most important thing about mashed potatoes of which we eat a lot! - is the type of potato you use. We use organic ones and they need to be large and oldish. The nice clean, thin skinned things you see on the shelves do not make a good mash. I then cook them with a little water in the microwave for 10-15 mins. depending on the age of the potato. Leave it to rest for at least 5 mins. before adding a large dollop of butter alternative, sea salt and freshly ground black pepper - dont throw out the liquid the pots have cooked in. Find the best masher in the family and leave him to do the honours with one of those special potato mashers and there you have it. Great stuff!!
