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Mash Potato Recipe Michelin Style | Marco Pierre White

If ever you were looking for the perfect mash potato recipe, this is it. Marco Pierre White’s Master Class for mash potatoes.

If you have the time and want to upgrade your dining experience you have got to try this method of making mash potatoes.

This recipe will guide you through not only regular mash but for making cottage pie or shepherd pie mash too..

We have not gone with ingredient quantities, use your judgement based on how many you are making for and what it looks like. Stick you finger in and taste it as you go along, especially before adding too much salt at the end!

Did you know that the potato originated in the America’s and after it’s introduction to Europe is conservatively estimated to be responsible for a quarter of the growth in European population and urbanization between 1700 and 1900.

The potato was first domesticated in the region of modern-day southern Peru and extreme north western Bolivia. There are about five thousand potato varieties worldwide.

More: Marco Pierre White Recipes | Mash Potato Recipes

Serves: 2    Preparation: 5 min   Cooking: 1hr 30min

Ingredients:

Potatoes
Milk
Unsalted Butter
Salt & Pepper
Egg Yolks 3

Method:

  1. Bake the potatoes until done, should be about an hour to hour and a half, depending on the size of your potatoes
  2. Heat up a little milk in a pan
  3. Grate the potatoes and mash them in a bowl
  4. Add two tablespoons of butter for a side mash or only one if making cottage pie
  5. Add the warm milk
  6. Mash it all together
  7. If you are making cottage pie add three egg yolks to help it brown

A little wiki about potatoes

The potato is a starchy, tuberous crop. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species.Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat and maize. Long-term storage of potatoes requires specialised care in cold warehouses.

Wild potato species occur throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme north western Bolivia where they were domesticated 7,000 – 10,000 years ago.Following centuries of selective breeding, there are now over a thousand different types of potatoes. Of these subspecies, a variety that at one point grew in the Chiloe Archipelago (the potato’s south-central Chilean sub-center of origin) left its germplasm on over 99% of the cultivated potatoes worldwide.

According to conservative estimates, the introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700 and 1900. Following the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe in the second half of the 16th century. The staple was subsequently conveyed by European mariners to territories and ports throughout the world. The potato was slow to be adopted by distrustful European farmers, but soon enough it became an important food staple and field crop that played a major role in the European 19th century population boom. However, lack of genetic diversity, due to the very limited number of varieties initially introduced, left the crop vulnerable to disease.

In 1845, a plant disease known as late blight, caused by the fungus-like oomycete Phytophthora infestans, spread rapidly through the poorer communities of western Ireland, resulting in the crop failures that led to the Great Irish Famine. Thousands of varieties still persist in the Andes however, where over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household. Besides the need of ensuring proper genetic diversity of a crop, it also underscores the need of depending on several staple crops, and to preferably choose staple crops that are endemic and thus adapted to the local environment.

The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India.

A little wiki about Marco Pierre White

Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine. White has been dubbed the first celebrity chef, the enfant terrible of the UK restaurant scene and the Godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars. He has trained chefs such as Heston Blumenthal, Gordon Ramsay and Curtis Stone.

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Comments

Avatar of Murray (Staff)
Murray (Staff) (have 372 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.